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Steamed greens with creme fraiche and feta cheese

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

350 g fine green beans
230 g Tenderstem broccoli
2 baby cabbages, quartered
120 g sugar snap peas
1 cup crème fraîche
200 g feta cheese
1 lime
4 T parsley roughly chopped, to garnish
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Place a large sheet of baking paper onto a baking tray.

Place the vegetables onto the paper, then top with the crème fraîche and crumble over the feta. Top with a second sheet of paper and crimp the edges to create a parcel. Cook in the oven for 10 minutes.

Squeeze over the lime juice, garnish with parsley and season to taste.