Prep Time

30 MINS

Cook Time

10 MINS

Serves

2 PEOPLE


Ingredients

  • 150g Kapiti Aorangi
  • 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 Aorangi 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 Aorangi, Parma ham, watermelon.
  • Dollop labneh and drizzle with Chimmichurri.

HOT TIP

Bake Aorangi 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.

 

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