French camembert salad recipe

Sophie Wright
|
0 Comments

Using French goat’s cheese camembert your dish will have a smooth and soft finish which is exactly what you need to go with the subtle flavour of the artichoke and the nutty, earthiness of the beetroot. This makes a great starter or light lunch dish. It’s fresh, colourful and vibrant. This cheese also melts perfectly under a little heat, which adds a warming gooeyness to this wholesome salad.

Ingredients

200 g French goat's cheese camembert
4 Whole pre-cooked beetroots
400 g Cooked, marinated artichokes
100 g Pine nuts
150 g Podded broad beans or soya beans
2 Large handful's of fresh basil
2 Lemons
2 tbsp Balsamic vinegar
1 tbsp Dijon mustard
4 tbsp Olive oil
150 g Tender salad leaves

Details

Cuisine: French
Recipe Type: Starter
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 4

Step-by-step

Place the French goat's cheese camembert in its box, into the oven for 10 minutes to melt.
Next, slice the beetroots into bite sized pieces. Heat a large frying pan and dry fry the pine nuts until golden brown, leave to one side.
Pour 2 tbsp of oil into the same pan and add in the prepared artichokes. Get a little colour on all sides, add a squeeze of lemon, salt and pepper before removing from the pan and assembling onto a serving dish.
Pour 2 tbsp of oil into the pan, get it nice and hot and add the beetroot along with the balsamic vinegar and the Dijon mustard. Allow the beetroot to warm through before spooning onto the platter with the artichokes.
Put the broad beans into a bowl along with the juice of a lemon, all the torn basil and 1 tbsp of olive oil and squash with the back of a fork. Mix in the salad leaves and scatter over the artichokes and beetroot. Remove the melted cheese in the box from the oven and spoon the gooey cheese all over the top of the salad. Sprinkle with the toasted pine nuts and lots of black pepper.