Roast fennel & sweet potato parcels

Ingredients

1 sweet potato, scrubbed and cut into wedges

½ small fennel bulb, sliced

1 tbsp orange juice, plus a grating of zest

1 tbsp olive oil

2 tsp red wine vinegar

1 tsp runny honey

1 tbsp chopped flat-leaf parsley

50g feta cheese, crumbled (or any salty, soft vegetarian cheese)

Directions

Aside from cooking these in the oven at 200C for 45 mins - 1 hour, I didn't change anything from the original method. We added black beans to ours (rinsed and drained from the tin) when we served, so the heat of the cooked veg warmed them through a little.