Feta and vegetable parcels from the oven

Ingredients for 2 servings:

• 2 slice(s) of sheep’s cheese, 100 g each
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 200 g cherry tomatoes
• 2 spring onions
• 70 g olives, black, without stones
• 1 tsp cumin
• 4 tbsp green pesto (Genovese, or wild garlic or arugula pesto)
• Salt
• Pepper, from the mill
• Herbs, e.g. wild garlic, basil or arugula, depending on the pesto used

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Halve, deseed, wash, and dice the bell peppers. Wash the spring onions and slice into rings about 1/2 cm thick. Wash and halve the cherry tomatoes, mix everything with the olives, and season with cumin, salt, and pepper. Be careful with the salt; the cheese is often quite salty! Place two sufficiently large pieces of aluminum foil on a baking sheet, arrange a slice of cheese and half of the vegetables on each, drizzle with 2 tablespoons of pesto, and season again with salt and pepper if desired. Fold the foil over the cheese and vegetable mixture and seal it tightly. Bake the parcels on the top rack of the oven at 250°C for about 10 minutes. If you have a broiler, turn it on. Open the parcels and sprinkle with the finely chopped herbs. Serve and enjoy! Flatbread goes best with this. Tip: During barbecue season, you can also place these packets on the grill – about 1 1/2 hand widths away from the heat source.