BAKED BRIE, WALNUT & APPLE SALAD

SERVES 8 PREP + COOK 35 MINS

◆ 4 sheets filo pastry

◆ 50g butter, melted

◆ 2 x 200g wheels brie

◆ 2 garlic cloves, sliced thinly

◆ 8 sprigs thyme

◆ 4 red or green witlof, leaves separated

◆ 120g baby spinach leaves

◆ 2 cups firmly packed trimmed watercress

◆ 2 green apples, cored, sliced thinly crossways

◆ 2 red apples, cored, sliced thinly crossways

◆ ½ cup walnuts, roasted, chopped coarsely

◆ ¼ cup craisins

◆ 1 tbsp finely chopped chives

HONEY DRESSING

◆ ½ cup extra-virgin olive oil

◆ 2 tbsp white wine vinegar

◆ 1 tbsp white balsamic condiment or verjuice

◆ 1 tbsp honey

◆ 1 garlic clove, crushed

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 Place one sheet of pastry on a clean work surface, brush lightly with some of the butter. Top with another pastry sheet, brush with a little butter. Place one brie wheel on shorter end of pastry. Make four cuts in top of cheese, press a slice of garlic into each cut. Top each with a sprig of thyme. Fold pastry over twice to enclose brie. Tuck pastry under, trim off excess, press lightly to seal. Place on tray. Brush lightly with butter. Repeat with remaining pastry, butter, brie wheel, garlic and thyme. Bake 12 mins or until pastry is crisp and golden.

3 HONEY DRESSING Place ingredients in a screw-top jar, shake well to combine. Season to taste.

4 Combine witlof, spinach, watercress and apple slices on a large platter.

5 Drizzle dressing over salad, top with brie parcels. Serve scattered with walnuts, craisins and chives.