Courgette & Asparagus Parcels

(submitted by Melissa)

4 Servings

Per portion: Energy - 110 Kcals/460kJ Protein - 6.22g Fat - 2.29 g Saturated Fat - 0.49g Fibre - 6.73g 1.

2 medium courgettes

1 medium leek

225g young asparagus, trimmed

4 tarragon sprigs

4 whole garlic cloves, unpeeled

1 egg, beaten, to glaze

salt and black pepper

Preheat the oven to 200C/400F/Fas 6.

1. Using a potato peeler, carefully slice the courgettes lengthways into thin. strips.

2. Cut the leek into very fine julienne strips and cut the asparagus evenly into 5cm/2in lengths.

3. Cut out four sheets of greaseproof paper measuring 30x38cm/12x15in and fold in half. Draw a large curve to make a heard shape when unfolded. Cut along the inside of the line and open out.

4. Divide the courgettes, asparagus and leek evenly between each paper heart, positioning the filling on one side of the fold line, and top each with a sprig of tarragon and an unpeeled garlic clove. Season to taste.

5. Brush the edges lightly with the beaten egg and fold over. Twist the edges together so that each parcel is completely sealed. Lay the parcels on a baking sheet and cook for 10 minutes. Serve immediately.

If you would like to submit a recipe please click the contact us button on the left and fill out the form.

This site was featured in Woman's Own Diet Special™ Magazine as one of the Top Ten Diet Sites!