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.