Again another recipe that allows you to make something special for vegetarian guests whilst also cooking what your meat eating guests will enjoy.
Ingredients
1 Sweet Potato Peeled And Cut Into Wedges
½ Small Fennel Bulb Sliced
3 Tablespoons Orange Juice Plus Zest
1 Tablespoon Olive Oil
2 Teaspoons Red Wine Vinegar
1 Teaspoon Runny Honey
1 Tablespoon Fresh Flat Leaf Parsley Chopped
1 Tablespoon Roughly Chopped Walnuts
50grams Feta Cheese Crumbled (Or You could Use Any Soft Salty Vegetarian Cheese In Place O The Feta)
Instructions
1. Take two pieces of aluminum foil measuring 30cm and place one on top of the other. Theninto the middle place the sweet potato wedges and the sliced fennel and pour over them 1 tablespoon of orange juice and 1 teaspoon of oil.
2. Now bring up the sides of the foil around the vegetables to make a bowl shape and thenscrunch the edges together at the top to seal the parcel. Place the foil parcel on to the hottest part of the ready heated barbecue and cook for 35 to 45 minutes or until the potatoes inside are soft. To test the potatoes you will need to slightly unwrap the parcels and pierce one of the potato wedges with the point of a knife.
3. Meanwhile whilst the parcel is cooking in a bowl combine together the last 2 tablespoons oforange juice with the red wine vinegar, honey, parsley, walnuts and orange zest. Add a little salt and pepper to taste.
4. When the potatoes are cooked remove from the barbecue and open the top of the parcel verycarefully and pour in the dressing you made earlier. Then also add most of the feta and gently stir everything together before then scattering the rest of the feta over the top. The heat from the vegetables inside the parcel will not only bring out the flavors of the dressing but also help to warm the cheese through.
