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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Calories 376 cal
Kilojoules 1580 kJ
Total fat 19 g
Saturated fat 4 g
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