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Fresh resplendent salad

Fresh resplendent salad


A salad that includes tea? Yes that's exactly what has been used in this recipe. The flavour combinations from the Ceylon breakfast tea, combined with the salad dressing make this a very delicious dish. Try it and see !!

Ingredients

Salad dressing

125ml plain yogurt

1 tbsp shelled sunflower seeds

½ tsp pineapple honey vinegar

2 tbsp honey

salt and white pepper to taste

1 TVCO of oil

Other ingredients

200g broccoli florets, blanched in 3/4 C water (with a dash of kikkoman soy sauce)

1 loose leaf tea bag of Dilmah Ceylon original breakfast tea brewed in thai fish sauce (for 3 mins)

100g spinach leaves (set aside young sprigs for garnishing)

1 tbsp shelled sunflower seeds

250g ripe papaya, peeled and sliced thinly

2tbsp chicken pastil with palapa, bottled

50g white onion, cut in half and minced (set aside 3 onion rings for garnishing)

60g red bell pepper, julienned

30g red bell pepper, minced

60g tomatoes, julienned

1tsp salt with loose tea leaves, placed in a salt mill

1/4 tsp turmeric powder

1/2 tsp fried garlic bits

VCO 8 honey for garnishing

garlic breadstick, to be served at the side of the salad plate (optional)

Method

Mix all ingredients for the salad dressing in a blender and set aside.

To plate, begin by creating half-moon slices of thinly sliced papaya on your serving dish.

Combine the remaining ingredients in a salad bowl and season with salt and pepper.

Place three young spinach sprigs in between the papaya slices.

Mound a cup of mixed greens on the side of the half-moon papaya.

Place two onion rings on top, spoon out the chicken pastil on top, add a sprig of young spinach again.

Sprinkle with minced red bell pepper, white onion and sunflower seeds.

Drizzle a spoon of VCO 8 honey over the greens

Serve the yogurt dressing in a ramekin on the side.

Recipe courtesy of Dilmah

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