Slice the courgettes in thin slices lengthwise including the brie, in a small oven tray lay the courgettes, brie and tomato sauce alternatively sprinkled with thyme leaves. Finish with Parmesan cheese and bake, allow to set before cutting. Meanwhile in a bowl mix the maple syrup, balsamic, sesame and orange zest, mix well and serve as a dressing. Peel and grate the beetroot, cut the orange in segments and toss with the lettuce. Serve the salad on the parmeggiana with the dressing around.
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