Brie salad with candied nuts and Moroccan fruit

Prep: 15 mins

Cook: 10 mins

This sumptuous salad brings together delicious flavours and textures from around the world.

25g walnuts, halved

½ tsp caster sugar

200g brie

25g stoned dates, cut into small pieces

Handful, rocket

For the dressing

2 tbsp walnut oil

1 tbsp balsamic vinegar

25g croutons, crumbled

Preheat the oven to 190°C / 375°F / Gas mark 5. Line a baking tray with greaseproof paper and set aside.

To make the candied walnuts, shake the walnut halves in a sealable bag with 1 tablespoon of water, then toss in the sugar.

Scatter over the baking tray and bake in the oven for 5 minutes or until golden brown.

Remove from the oven and allow to cool.

Peel the rind off the Brie and discard then place the cheese in a bowl.

Using a spoon or small whisk, whip the Brie until pale.

In a large bowl, combine the walnuts, dates and rocket.

To make the dressing, whisk the oil and vinegar together, then season.

Mix the salad with some of the dressing.

Place a spoonful of the Brie over and serve with the croutons, drizzled with a little extra dressing.

Serves
2

Preparation Time
15 minutes

Cooking Time
10 minutes

Main ingredients
Fruit, Cheese, Vegetables, Sugar, Nuts

Recipe Type
Starters, Entertaining, Salads

Level of Difficulty
Easy

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