Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Challenge Siba
15 min
15 min
4 servings


  • 1 wheel Camembert
  • 80 grams (3 ounces) watercress, stems removed
  • 250 grams (9 ounces) strawberries, quartered and some sliced
  • 75 grams (2.5 ounces) raspberries
  • 120 grams (4 ounces) blueberries
  • 2 kiwis, peeled and sliced
  • 2 oranges, 1 sliced and 1 segmented
  • Freshly ground black pepper
  • 75 grams (2.5 ounces) raspberries
  • 75 grams (2.5 ounces) strawberries
  • 1/2 orange, juiced
  • 1 tablespoon store-bought balsamic reduction
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon port


For the salad: Set the Camembert on a large platter and cut into wedges, maintaining its wheel shape. Arrange the watercress, strawberries, raspberries, blueberries, kiwis and oranges around the Camembert. Grind some pepper over all.

For the dressing: Blend the raspberries, strawberries, orange juice, balsamic reduction, olive oil and port in a food processor until smooth.

Serve the dressing on the side with the salad.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

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