Cheese pots with Sweet Chilli Relish & Cucumber Salad

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Ingredients:

• 200g full fat cream cheese

• 1/2 continental cucumber, peeled

• 20ml (1tbs) rice wine vinegar

• 1 small red chilli seeds removed & chopped

• 2 tablespoons Beerenberg Sweet Chilli Relish

• 2 teaspoons toasted sesame seeds

Method:

1. Line a teacup or dariole mould with plastic wrap. Press the cheese into the mould and refrigerate for 1 hour.

2. Thinly slice cucumber and place in a sieve over sink. Sprinkle with salt, leave for 15 minutes, rinse, then pat dry. Place in a bowl with vinegar and chilli. Unmould cheese onto a serving plate, drizzle with Beerenberg Sweet Chilli Relish and sprinkle with seeds. Serve with water crackers and cucumber salad