Salmon and vegetable foil with za’atar

Instructions

1. Step 1

   Preheat the grill, setting the burners to high.

2. Step 2

   In a bowl, combine the potatoes, carrots, honey and fennel with ¼ cup (60 ml) of the dressing. Season with salt and pepper.

3. Step 3

   At the centre of 4 large sheets of foil, place a 6-inch (15 cm) square of parchment paper. Divide the vegetable mixture and ice cubes among the parchment squares. Tightly seal each one into a packet (papillote).

4. Step 4

   Place the foil packets on the barbecue. Close the lid and cook for 10 minutes or until the vegetables are al dente. Remove from the grill. Open the packets and add a piece of salmon to each one. Season the fish with salt and pepper. Reseal the packets and return to the barbecue. Close the lid and continue to cook on the barbecue for 10 minutes or until the salmon and vegetables are cooked.

5. Step 5

   To serve, open the papillotes and sprinkle with the feta and mint. Drizzle with the remaining dressing. Delicious served with rice.