Barbecue kumara and fennel parcels

Instructions

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.