INGREDIENTS

60g lettuce 

70g mandarin segments 

80g strawberries 

12g potato crostini

50g caramelised walnuts 

120g brie, sliced into 4 30g slices 

2 tbsp balsamic dressing 

1 tbsp olive oil 

FOR THE POTATO CROSTINI

1 large potato cut into 1 ½ cm slices (choose a sweet potato that is relatively uniform in diameter)

1 tbsp oil

½ tsp smoked paprika

½ tsp salt

FOR THE BALSAMIC DRESSING

2 tbsp balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

¼ cup extra-virgin olive oil

Coarse salt and ground pepper, to taste

METHOD

1 Begin by preparing your potato crostini. Line a baking sheet with aluminium foil and spray with oil. 

2 Place the potato slices on the baking sheet. 

3 Mix the oil, salt and smoked paprika in a small ramekin and brush on to the slices.

4 Roast until browned, about 30 to 35 minutes. Place the potatoes on a platter or cooling rack.

5 Make the balsamic dressing. In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper. Set aside

6 Mix all the remaining salad ingredients, except the brie into a bowl. Toss to combine.

7 Place the olive oil in a frying pan set over a moderate heat. 

8 Grill the brie slightly and set aside.

9 Add the potato crostini to the salad bowl, top with the grilled brie and drizzle with the balsamic dressing. Serve immediately.