Red onion marmalade
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Whipped brie salad with dates & candied walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 600g brie
- 85g stoned datescut into small pieces
- 120g bag of rocket
- 100g shop-bought croûtonscrumbled
For the candied walnuts
- 100g walnutshalved
- 25g caster sugar
For the dressing
- 6 tbsp walnut oil
- 2 tbsp balsamic vinegar
Nutrition: per serving
- kcal502
- fat41g
- saturates15g
- carbs16g
- sugars8g
- fibre1g
- protein19g
- salt1.23glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
step 2
Carefully peel the rind off the brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.
step 3
In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.
