Photographs from the exclusive event introducing the unique camembert cheese Le Rustique at Soho Hotel in London. 31st March 2016. Pictures by Daniel Leal-Olivas

Serves 2

• What You’ll Need:
• 1 Le Rustique Camembert
• 2 Beetroots
• 2 Green apples
• A drop of light olive oil
• 30g Pecans
• A dash of sherry vinegar
• A sprinkle of rock salt
• A small amount of Harissa

What To Do:

• Bake the beetroot at 160°C in a fan or conventional oven whole for 30 mins, wrapped in a single layer of tinfoil, with a little rock salt
• Remove from the oven, peel and chop into 1.5cm cubes and add a dash of sherry vinegar
• Core and chop each apple into 12 wedges
• Remove the Le Rustique Camembert from its box and paper. Cut the camembert into 1cm cubes
• Drizzle a little olive oil over the pecans and sprinkle a small amount of harissa. Toss and bake in the oven at 160°C (fan or conventional) for 5 minutes
• Mix the beetroot, camembert, pecans and two thirds of the apple wedges together
• Cut the remaining apple into smaller strips and place on top to finish salad

Recipe by Le Rustique Camembert