Mediterranean herb sheep's cheese with olives, potatoes and dried tomatoes

Ingredients for 4 servings:

• 300 g potatoes, waxy, smaller ones
• 1 onion(s), red, approx. 50 g
• 80 g tomatoes, small
• 100 g dried tomatoes
• 6 tbsp olive oil
• Sea salt and pepper, freshly ground
• 80 g Kalamata olives
• 2 pieces of sheep’s cheese with herbs, 150 g each
• 2 tsp oregano, dried
• ½ tsp chili flakes
• 2 sprigs of fresh mint

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

You will also need kitchen string. Peel and wash the potatoes, drain them, and cut them into very thin slices. Slice the onion into strips. Halve the tomatoes. Cut the sun-dried tomatoes into small pieces. Preheat the oven to 200°C (gas mark 3, fan oven 190°C) with a baking tray on the second rack from the bottom. For 2 packages, place 2 sheets of baking paper on top of each other. Drizzle each with 1 tablespoon of olive oil and sprinkle with salt and pepper. Arrange half of the potatoes on each sheet and season with salt and pepper. Arrange half of the onion, tomatoes, sun-dried tomatoes, olives, and feta cheese on top. Sprinkle each with 1 teaspoon of oregano and drizzle with 2 tablespoons of olive oil. Fold the paper over the vegetables and seal tightly, tying the ends with kitchen string. Place the packages next to each other on the hot baking tray and bake in the oven for 25-30 minutes. Pick off the mint leaves. Remove the parcels from the oven and open them. Serve sprinkled with mint and chili flakes.