BRIE GOOD TO YOURSELF

Hey, you! What’s the hurry? Slow down and enjoy a slice of the Good Life with Président, the leading French dairy brand in the UK

If there’s anything this past year has taught us, it’s that nobody knows what the future will hold. So, it’s important to take the time to stop and truly cherish the now. For Président, this philosophy has long been at the heart of everything it does, because sometimes the simple, most obvious pleasures are the ones we should hold dearest.

For more than 50 years, this beloved French dairy brand has dedicated itself to helping people enjoy the Good Life, one delicious bite at a time. Whether it’s sharing a selection of delectable Président cheeses during a sun-dappled picnic with friends, or simply spreading its wonderfully creamy butter over your morning slice of toast, with Président, every day can feel like a triumph.

Now that the summer months are finally upon us, you’ll probably want to relax with dishes that are light and refreshing – and it doesn’t get much better than this roasted grape and Puy lentil salad made with Président brie.

Each wedge of this magnificent cheese has a buttery smooth texture and a delicate creamy taste that will add a touch of indulgence to your salad. After all, you deserve nothing but the best.

Président brie, roasted grape & Puy lentil salad

SERVES 4 a PREP 10 mins a COOK 20-25 mins a EASY

500g red grapes, picked from the stalk 3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 unwaxed lemon

1 small garlic clove, crushed

or finely grated

2 x 250g pouches Puy lentils

½ bunch of mint, leaves chopped 50g rocket

200g wedge of Président brie,

halved and sliced

1 Heat the oven to 200C/180C fan/gas 6. Put the grapes on a baking tray, drizzle over 1 tbsp of the oil and season well. Put in the oven and roast for 20-25 mins until juicy. Meanwhile, mix the remaining oil with the red wine vinegar, lemon juice and garlic. Season to taste.

2 Once the grapes are ready, warm the lentils through according to pack instructions, then toss with the grapes and their juices. Spoon onto a serving plate and stir through most of the mint and all the rocket. Top with the Président brie slices, drizzle over the dressing, then scatter over the lemon zest and the rest of the mint to serve.