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🥗 Oven Camembert with Sesame Crust and Fresh Peach-Cucumber Salad

290 kcal · 30 min · 4 servings

Ingredients

• Cucumbers 2 pcs.
• Peaches 4 pcs.
• Mint, fresh 10 g
• Organic Limes 1 pc.
• Camembert 200 g
• Sesame, white 2 tbsp
• Oil 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Olive oil 1 tbsp
• Sugar pinch
• Chili, ground pinch

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Wash the cucumbers thoroughly.
3. 3. Cut the cucumbers in half.
4. 4. Remove the inner flesh and seeds using a teaspoon.
5. 5. Slice the hollowed cucumber halves into half-moon shapes about half a centimeter thick.
6. 6. Wash the peaches thoroughly.
7. 7. Cut the peaches in half.
8. 8. Remove the pits from the peach halves.
9. 9. Cut the peaches into wedges about one centimeter thick.
10. 10. Wash the mint thoroughly.
11. 11. Dry the mint with a kitchen towel.
12. 12. Carefully pluck the mint leaves from the stems.
13. 13. Slice the mint leaves into fine strips.
14. 14. Wash the lime thoroughly.
15. 15. Cut the lime in half.
16. 16. Squeeze the juice from the lime.
17. 17. Place the Camembert cheeses on a baking sheet.
18. 18. Slide the tray onto the middle rack of the oven.
19. 19. Bake the Camembert for about 10 to 12 minutes.
20. 20. Place a pan on the stove and heat it on medium heat.
21. 21. Add the sesame seeds to the hot pan without any added fat.
22. 22. Stir the sesame seeds constantly.
23. 23. Roast the sesame seeds for about 3 minutes until they are golden brown.
24. 24. Add one tablespoon of oil to the same pan.
25. 25. Heat the oil on medium heat.
26. 26. Add the peach pieces to the pan.
27. 27. Fry the peaches on both sides.
28. 28. Fry them for about 2 minutes until they are slightly brown.
29. 29. Season the peaches with salt and pepper.
30. 30. Take a large bowl.
31. 31. Add olive oil to the bowl.
32. 32. Add two tablespoons of lime juice to the bowl.
33. 33. Season the sauce with salt.
34. 34. Add some sugar to the bowl.
35. 35. Add chili to the bowl.
36. 36. Add the sliced mint leaves to the bowl.
37. 37. Mix all ingredients in the bowl well.
38. 38. Gently fold the fried peach pieces into the sauce.
39. 39. Gently fold the cucumber pieces into the sauce.
40. 40. Take the baked Camembert out of the oven.
41. 41. Plate the Camembert.
42. 42. Sprinkle the roasted sesame over the Camembert.
43. 43. Serve the Camembert together with the peach-cucumber salad.

Nutrition per serving

• kcal: 290
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 17 g