- 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
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.