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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Camembert and Roasted Garlic

Recipe courtesy of Lorraine Pascale

Veal with Camembert Sauce

Recipe courtesy of Gerry Boddaert

Camembert Feuilletee with Apricot Syrup and Pistachios

Recipe courtesy of Nadia G

French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes

Recipe courtesy of Rachael Ray

Caesar Salad

Recipe courtesy of Michael Chiarello

Cantaloupe Salad

Recipe courtesy of Dave Lieberman

Holiday Salad

Recipe courtesy of Emeril Lagasse

Mushroom and Pecorino Salad

Recipe courtesy of Giada De Laurentiis

Zucchini Ribbon Salad

Recipe courtesy of Alton Brown

So Much Pretty Food Here