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How To Make Vegetarian Cheese Parcel on a Root Vegetable Salad Recipe

Quick and easy to make, this Cheese Parcel on a Root Vegetable Salad from Bord Bia, the Irish food board, will make one generous serving – enough for a light vegetarian main course.  It could also be adapted to make a first course for two.

Serves 1


  • 75g (3 oz) Durrus cheese, cut to a rectangular slice
  • 75g (3 oz) firm Cashel Blue cheese
  • 75g (3 oz) Milleens cheese
  • Double sheet of filo pastry 15cm (6″) square
  • 1 egg yolk
  • ½ parsnip, peeled
  • ½ carrot, peeled
  • ½ courgette, trimmed
  • 50g (2 oz) butter


  • Good pinch of salt & freshly ground pepper
  • 1 teasp. caster sugar
  • 2 tablesp. freshly chopped herbs
  • 1 tablesp. white wine vinegar
  • 4 tablesp. olive oil
  • 1 egg yolk

You can get all these ingredients from Tesco.com

How to cook this meat free dish:

  1. Preheat a fairly hot oven, Gas Mark 6, 200°C (400°F). Oil and heat a small ovenproof pan.
  2. Stack the cheeses with the Cashel Blue in the middle, wrap in the pastry then seal and brush with the egg yolk mixed with a little water.
  3. Brown lightly in the hot pan, then transfer to the oven for 5-7 minutes until the cheese melts and the pastry puffs up and turns to biscuit brown.
  4. Meanwhile make the root salad: cut the vegetables into fine julienne strips, liquidise all the dressing ingredients and toss the prepared vegetables in most of it.

To Serve:

Arrange the salad like a hay stack on a cold serving plate, drizzle the remaining dressing around the edge of the plate, then sprinkle droplets of sherry vinegar on top of it. The cheese parcel will now be ready: arrange it on top of the root vegetable salad and serve immediately.

Would your family and friends enjoy a homemade haystack salad topped off with a piping hot cheese parcel this Christmas?

Get in touch and let us know your favourite vegetarian meal!

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