French goat's cheese camembert salad recipe
"This dish is perfect for a lunch time meal or light dinner. It’s packed full of spicy flavours that all complement each other down to a T. Another bonus is that it takes next to no time to prepare and gives you a wonderful, healthy meal that is also great cold the next day. This dish is fabulous eaten in all weathers, whether it is a BBQ accompaniment or winter time treat it will always hit the right spot."
Ingredients
- 1 Whole French goat's cheese camembert
- 2 Large or 3 small sweet potatoes
- 2 tsp Ground cumin
- 2 tsp Dried chilli flakes
- 8 Slices of Prosciutto
- 30 ml Olive oil
- 10 ml Syrupy balsamic vinegar
- 1 Large handful peppery rocket
- 1 Finely chopped large chilli to serve
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Pre-heat the oven to 190c. Wash the sweet potatoes and scrub them well to remove any fibres or dirt from the skin. Dry and cut into large wedges. Place onto a baking tray, preferably non-stick, and rub with a few tbsp of olive oil, the cumin, chilli flakes, sea salt and pepper. Place the tray into the oven for 20-25 minute.
- Once the sweet potatoes are crispy around the edges and tender in the middle, remove the tray from the oven. Cut the French goat's cheese camembert into 12-16 wedges and scatter them over the cooked sweet potatoes. Drizzle with a little more olive oil. Place the tray back into the oven for another 10 minutes until the cheese is nicely melted.
- Remove the sweet potato and cheese from the tray and arrange onto a big platter. Lay over the Prosciutto, followed by the rocket and chopped chilli. Drizzle with more olive oil and the syrupy balsamic vinegar.
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