Barbecue kumara and fennel parcels

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

600g kumarasweet-potatoX, cut in thin slices
2 small fennel bulbs, sliced
1 small red onion, sliced
1 tablespoon olive oil
cracked black pepper
Dressing
½ cup fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons chopped fresh chives
120g ricotta, crumbled
70g chopped raw walnuts
4 cups mixed salad leaves, to serve

Instructions

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1 Heat a barbecue hotplate to medium-high. Cut out 4 x 30cm-squares of foil and 4 squares of non-stick baking paper. Layer baking paper on top of each foil piece to create 4 double-layer squares. Place kumara, fennel and onion in the centre of each square. Drizzle with oil and season with pepper. Fold edges in to seal parcels tightly.

2 Cook parcels on barbecue hotplate with the lid closed for 30–35 minutes, or until vegetables are tender.

3 Meanwhile, to make dressing place all ingredients in a small jar. Seal jar and shake well to combine.

4 Open parcels and drizzle with dressing. Scatter with ricotta and walnuts and serve with salad leaves.

Variations

Make it gluten free: Check mustard is gluten free.

Nutrition Info (per serve)

Calories 376 cal

Kilojoules 1580 kJ

Protein 12 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 16 g

Dietary fibre 8 g

Sodium 130 mg

Calcium 210 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.