Summary

Ingredients

• 2 slices sheep`s cheese, 100 g each
• 1 red pepper (s)
• 1 green pepper (s)
• 200 g cherry tomato (s)
• 2 spring onion (s)
• 70 g olives, black, without stone
• 1 teaspoon cumin
• 4 tablespoon pesto, green (Genovese, or wild garlic or rocket pesto)
• salt
• Pepper from the grinder
• Herbs, e.g. wild garlic, basil or rocket, depending on the pesto used

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Instructions

1. Halve, core, wash and dice the peppers. Wash the spring onions and cut into rings approx. 1/2 cm thick. Wash the cherry tomatoes and cut in half, mix everything with the olives, season with cumin, salt and pepper. Be careful with the salt, the cheese is often quite salty!
2. Place 2 sufficiently large pieces of aluminum foil on a baking sheet, spread a slice of cheese and half of the vegetables on each, drizzle with 2 tablespoons of pesto each, and season again with salt and pepper if necessary. Fold the foil over the cheese-vegetable mixture and close it tightly.
3. Cook the parcels at 250 ° C for about 10 minutes on the top shelf in the oven. If you have an oven grill, turn it on.
4. Open the packet and sprinkle with the finely chopped herbs. Serve and enjoy!
5. Flatbread goes best with it.
6. Tip:
7. During the barbecue season you can also put these packets on the grill - at a distance of about 1 1/2 hand`s width from the heat source.