Larissa Takchi – Roasted Brie and Witlof Salad
Roasted Brie and Witlof Salad
Serves 4
Prep + Cooking time: 30 mins
Ingredients:
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
Salad:
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)
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.