In this unusual salad, a wonderfully creamy dressing, made simply from melted brie cheese delicately flavoured with tarragon, is spooned over spicy roasted potato wedges, baby plum tomatoes, green beans and red onion. It seems a very indulgent dish, but is a deliciously healthy main meal.
Other cheeses can be made into a warm dressing in the same way. Try Camembert, Pie d'Angloys and Le Brin, or blue brie, Bleu de Bresse and Danish blue. * Instead of making a dressing, simply top the hot roasted potatoes with the diced brie, which will melt with the heat from the potatoes. * For very low-fat roast potatoes, use a can of spray olive oil. It is only 1 kcal per spray. * For a fondue-style dressing, grate 170 g (6 oz) Gruyère cheese and put into a saucepan with 1 crushed garlic clove and 90 ml (3 fl oz) dry white wine. Mix 1 tsp cornflour with 2 tsp water and add to the pan. Bring to the boil, stirring constantly until melted and smooth. Drizzle over the salad and roasted potatoes.
Although brie is thought of as a high-fat, high-calorie cheese, it does not contain as much fat, weight for weight, as a hard, well-matured cheese such as Cheddar. This is because, with age, a cheese becomes drier and its overall bulk decreases, thus increasing the levels of fat by weight.
A, B1, B6, B12, C, E, folate, niacin, calcium * B2, potassium, zinc * iron