Larissa Takchi – Roasted Brie and Witlof Salad

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Roasted Brie and Witlof Salad

Serves 4

Prep + Cooking time: 30 mins


    Date relish:

  • 250g pitted dates, finely chopped
  • 2 green chillies, deseeded and finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 lemon, zest and juice
  • 1 preserved lemon, rind only and finely chopped
  • Sea salt, to taste
  • ¼ tsp ground coriander seed
  • ¼ tsp ground cumin seeds
  • ½ bunch of coriander leaves, finely chopped


  • ½ bunch of watercress, washed and picked
  • 1 bulb of witlof, leaves picked and separated
  • 100g walnuts, toasted and roughly chopped
  • 1 brie cheese
  • Sea salt


Step 1 Preheat the oven to 180C and line a baking tray with baking paper.

Step 2 To make the date relish combine all the ingredients into a bowl and season with sea salt.

Step 3 Place the brie on the tray and bake for 7-10 minutes. (A cooking guide to baked brie based on what you want to achieve; for melted but not oozy bake for 7-10minutes, for super oozy and melted bake for 15-20mins).

Step 4 To assemble, carefully place the brie onto the serving platter. Place the witlof cups around the brie, top with generous amounts of the date relish and toasted walnuts. Scatter the watercress on top, season with sea salt and olive oil. Serve immediately.

Equipments Required:

  • Baking tray
  • Small/medium bowls
  • Chopping board
  • Flat egg flipper or spatula
  • Serving platter (round is preferable)

Introducing… Larissa Takchi

Who is Larissa?

Larissa Takchi is the youngest winner of Masterchef 2019, at the age of 22! Larissa also operates her own private catering business. The Takchi family run the Wild Pear café in the Sydney suburb of Dural.

Want more?
Be sure to follow @larissatakchi on her instagram