Hot dressed sweet potato, fennel & feta parcels

Serve this hot salad in its foil so you lose none of the citrus dressing transferring it to a plate

  • Prep:10 mins
    Cook:45 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 454
  • fat 29g
  • saturates 9g
  • carbs 40g
  • sugars 16g
  • fibre 6g
  • protein 12g
  • salt 1.52g


  • 1 sweet potato, peeled and cut into wedges
  • ½ small fennel bulb, sliced
  • 1 tbsp orange juice, plus a grating of zest
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 1 tsp runny honey
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp walnuts, roughly chopped
  • 50g feta cheese, crumbled (or any salty, soft vegetarian cheese)


Good Food Vegetarian Summer
Good Food Vegetarian Summer magazine is on sale from 13 May, packed with over 100 inspirational recipes – from easy everyday meals to smart menus and dishes to entertain – £3.20 from stores or call 0844 826 7327.Spicy lime and coriander mix
Finely chop the stalks and leaves from a small bunch of coriander and mix with the juice and zest 2 limes, 250ml yogurt, 2 deseeded and finely chopped red chillies and lots of seasoning. Marinate the veg in two-thirds of the yogurt mix, then barbecue, and serve drizzled with the remaining lime and coriander yogurt. Sticky ginger and sesame mix
Mix together 85ml sunflower oil with 1 tbsp toasted sesame oil, 3 tbsp runny honey, 3 tbsp dark soy sauce, 2 tsp Chinese 5-spice powder, 2 tbsp sesame seeds and a finger-length piece of ginger, finely grated. Marinate veg, then barbecue until cooked –the times will vary depending on what veg you choose, and serve with some sweet chilli sauce on the side.On the side
Barbecued marinated vegetables make great accompaniments. Thickly slice sweet potatoes, aubergines, courgettes and red onions, then mix with fat asparagus spears and small corn cobs – you’ll need about 1.2 kg mixed veg to serve 6 people. Then marinate for a couple of hours in one of the mixes below.


  1. Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.

  2. Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)

  3. Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta – the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.

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