Recipes: Pepper & feta parcels

This is great for vegetarians or as a side dish. A pretty and colourful addition to any barbecue

• ½ red onion , peeled and cut into wedges
• 4 baby courgettes , halved and sliced
• 16 small cherry tomatoes
• 16 small black olives
• 200g feta cheese
• 2 tbsp shredded basil
• olive oil
• 4 red peppers , halved, seeds removed

  

  1. Mix the onion, courgettes, cherry tomatoes and black olives. Crumble over the feta and add the basil. drizzle with olive oil and season.
  2. Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook in a hot oven or on a rack over the barbecue until the vegetables are tender.

  Per serving

  142 kcalories, protein 5,1g, carbohydrate 6,1g, fat 10,9 g, saturated fat 3,9g, fibre 1,8g, salt 0,8 g