Autumn bowl with breaded camembert
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Guests 2 people
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Preparation 15 minutes
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Cooking 8 minutes
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Difficulty Easy
To make this recipe
Ingredients
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4 Grand Fermage breaded camembert bites
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2 carrots
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6 button mushrooms
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1 beetroot
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2 handfuls salad leaves
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1 black radish
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4 sprigs parsley
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Dash of olive oil
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Dash of balsamic vinegar
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Dash of lemon juice
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Salt
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Preparation
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Wash and peel the veg. Rinse and dry the salad.
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Grate the carrots, cut the radish into rounds and the beetroot into cubes, then quarter the mushrooms.
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Brown the breaded Camembert bites in a pan, around 4 minutes per side.
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In a large flat bowl or soup plate, arrange all the vegetables alongside one another, and top with the breaded cheese pieces. Sprinkle with chopped parsley.
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Make a vinaigrette by mixing the olive oil, vinegar, lemon juice and salt together. Pour over the bowl and dig in!
And don't forget to grade the recipe:
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