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 !!
IngredientsSalad dressing125ml 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 ingredients200g 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) |
MethodMix 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
