Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

¨ 1 tsp cumin seeds
¨ 1 small cucumber
¨ 1 tbsp Japanese seasoned rice vinegar
¨ 1 pack of mini garlic and coriander naan breads
¨ 9 oz French Munster (Order)
¨ 4 heaped tbsp mild to medium hot mango chutney
¨ A few fresh coriander leaves
¨ Salt
Fry the cumin seeds for a couple of minutes over a moderate heat until they start to
brown. Set aside. Finely slice a small ridged cucumber with a cheese slice, salt lightly
and press between 2 plates with a weight on top for 10 minutes. Rinse off the salt,
pat dry and season with 1 tbsp Japanese seasoned rice vinegar. Toast 4 garlic and
coriander naans lightly to warm them through and puff them up. Cut the Munster
into thick wedges and divide between four plates. Add a portion of cucumber salad, a
spoonful of mango chutney and a halved mini-coriander naan. Sprinkle the
cucumber with toasted cumin seeds and coriander leaves.

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