Preheat the griller to the highest setting. Remove any stalks from the cranberries, if necessary, then put the berries into a small saucepan along with the sugar and 1 tablespoon water.
Grate the rind of the orange into the saucepan, then cover and cook the berries over a moderate heat for 4–5 minutes, or until the berries are soft and the juice has thickened slightly. Remove from the heat and keep warm.
Meanwhile, chop the parsley and chives. Strip the leaves from the thyme, then put all the herbs onto a large plate. Peel the garlic and crush it over the herbs, then mix in the oil and black pepper to taste.
Cut four thick slices from the loaf. Lightly coat both sides with some of the herb/oil mixture and place on the griller rack.
Cut the camembert vertically into 10 thin slices then discard the slice of rind from each end. Coat the eight remaining slices with the rest of the herb mixture.
Lightly toast the bread on one side, then turn and top each with two slices of Camembert. Grill until the cheese begins to run down the sides of the bread.
Meanwhile, rinse and dry the salad leaves and arrange on individual serving plates.
Place one slice of cheese toast alongside the salad on each plate, then spoon over the warm cranberry sauce and serve.
You can substitute bottled cranberry sauce for the fresh version, or the cranberries can be cooked in advance and warmed through before serving.
NUTRIENTS PER SERVING:
good source of vitamins B group and E.
To stop the cheese sticking to the knife, wet the blade before you begin to slice.