Prep Time
30 MINS
Cook Time
10 MINS
Serves
2 PEOPLE
Ingredients
- 150g Kapiti Akatea Traditional Brie
- 150ml De Winkel Natural Yoghurt
- 15ml Tahini paste
- Small bunch coriander
- Juice of 1 lemon
- Extra virgin olive oil
- Small bunch Italian parsley
- 1 clove garlic crushed
- Pinch of sugar
- Watermelon (rind removed)
- 150g prosciutto ham
Method
- Remove Akatea Traditional Brie from the fridge and allow to come to room temperature.
To prepare the Tahini labneh –
- Place yoghurt into a muslin cloth hanging over a bowl with enough room for the water to drip out of the yoghurt, ideally overnight in the fridge. Once thick enough add the Tahini and a little olive oil and season with a little salt. Whisk well until smooth.
To prepare the Chimichurri –
- Add the herbs, lemon juice, garlic, sugar and olive oil into a small blender and blitz until a smooth pesto.
- Slice the Aorangi into long thin strips.
- Arrange the Akatea, Parma ham, watermelon.
- Dollop labneh and drizzle with Chimmichurri.
HOT TIP
Bake Akatea Traditional Brie in an oven heated to 165°∆C for 3 – 4 minutes and serve with crusty French bread.
FLAVOUR BOMB
Soak the watermelon in a simple pickle liquid for 5 minutes before plating to give a fresh zingy twist to your fruit, green apple is another great combination pickled or fresh.
You may also like

Gruyere Fondue Yakitori
A Japanese take on a Swiss classic. Full of crunch and bite.

Creamy Mushroom Pappardelle
Rich and decadent, this creamy pasta dish delivers unexpected nuttiness and a hit of fragrant herbs.

Kanuka Havarti Smoked Welsh Rarebit
On dark rye with brown butter mushrooms, our Welsh Rarebit will tantalize your taste buds.

Kikorangi Triple Cream Blue and Dark Chocolate Bark
AT KĀPITI WE ARE RELENTLESS IN OUR PURSUIT OF TASTE.
We embrace exploration far removed from the ordinary.



The
Tasting Board

We are passionate in our pursuit of taste. If you are too, sign up to our ‘Tasting Board’ for a taste of what we’re up to.