Barbecue kumara and fennel parcels
Reviewed by our expert panelServes: 4
Time to make: 50 mins
Hands-on time: 10 mins
Total cost: $21.80 / $5.45 per serve
(at time of publication)
Ingredients
- 600g kumara, 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
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 376cal
-
Kilojoules 1580kJ
-
Protein 12g
-
Total fat 19g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 16g
-
Dietary fibre 8g
-
Sodium 130mg
-
Calcium 210mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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