Baked Camembert

Step 1

Preheat the oven to 220°C. Cut the sweet potato incl. skin into slices of approx. 1.5 cm. Place the sweet potato with the mushrooms on a baking tray lined with baking paper and toss with 2 tbsp olive oil, the Italian spice mix, a good pinch of salt and a pinch of pepper. Bake the vegetables for about 10 minutes in the oven.

Step 2

Peel and finely chop the garlic. Strip the thyme leaves from the sprigs. Coarsely chop the dried tomatoes and mix with the garlic and thyme leaves. Season with a pinch of pepper. Cut a cross about ⅔ deep into the camembert and brush the camembert with ⅔ of the tomato mixture.

Step 3

Cut the leek into pieces of approx. 5 cm.

Step 4

After about 10 minutes of baking time, place the leek and camembert on the baking tray with the vegetables. Use if necessary. a 2nd baking tray. Mix the leek with 1 tbsp olive oil and a good pinch of salt and pepper. Bake for another 12-15 minutes, until the vegetables are cooked through and the camembert is bubbling. Take the Camembert if you like. out of the oven sooner if it is ready before the vegetables.

Step 5

Heat a small, dry frying pan over medium heat and toast the sunflower seeds for 1-2 minutes until golden brown. Be careful, they can burn quickly. Remove from pan and let cool.

Step 6

Mix the sunflower seeds with the arugula and the rest of the tomato mixture. Add 1 tsp balsamic vinegar and season the salad with salt and pepper. Cut the camembert in half and serve with the salad and oven vegetables.