Ingredients

Method

• 1 x six pack Kiri medium-fat cream cheese cubes
• 15 g fresh parsley, finely chopped
• 10 g fresh dill, finely chopped
• ½ cup olive oil
• 1 x six pack Kiri cream cheese with garlic and herbs cubes
• ½ red onion, sliced into petals
• olive oil, from marinating the cheese balls, for drizzling
• 250 g Woolworths exotic tomatoes, roughly chopped
• 1 yellow nectarine, sliced
• 1 white nectarine, sliced
• sea salt and freshly ground black pepper, to taste
• red wine vinegar, for drizzling

Method

Ingredients

1. Roll each cream cheese cube into a ball. Roll the balls in the chopped parsley and dill to coat, then place in a shallow dish and cover with the olive oil. Set aside to marinate – this can be done a day ahead.

2. Mash the garlic-and-herb cream cheese cubes in a bowl until smooth and creamy. Set aside.

3. Place the red onion petals in iced water to crisp while you prepare the rest of the salad.

4. To assemble the salad, smear a generous spoonful of the garlic-and-herb Kiri onto a serving platter. Drain the onion petals, then arrange the tomatoes, nectarine slices and onion over the cream cheese. Season with sea salt and freshly ground black pepper.

5. Place the marinated cheese balls around and onto the salad. Drizzle with the marinating olive oil and a splash of red wine vinegar just before serving.

Find more salad recipes here

Photographer: Jan Ras & Chevonne Fourie 

Food assistant: Bianca Jones