1. Remove the Castello® Double Cream Brie from the fridge about half an hour before serving.
2. Cut the cheese longitudinally in two halves.
3. Slice the cucumber in thin slices and chop the cabbage.
4. Place Creamy White, edamame beans, walnuts and haydari in two bowls. Drizzle with olive oil, lemon juice, grounded black pepper and serve.