Salads & Dressings

Chickpea & Coriander Salad

Ingredients

• 3 tea bags Dilmah Premium Ceylon Tea • 200g Chick Peas • 2 Cherry tomatoes diced • 2 teaspoons chopped fresh coriander leaves • 8 Iceberg lettuce leaves • 1 teaspoon mustard cream • 1 teaspoon chopped onion • ½ teaspoon chopped garlic • 60ml Olive oil • Salt and ground pepper to taste

Method of Preparation

• Soak the chickpeas overnight. • Boil the chickpeas with the tea bags until cooked. Discard the tea bags, drain the liquid and cool the chickpeas. • Combine the mustard cream with olive oil, pepper and salt to taste and toss with the chickpeas, diced tomatoes and chopped onion, garlic and coriander leaves. • Serve on shredded iceberg leaves.

Garnish

Tree tomatoes (Tamarillo)

Chicken & Apple Salad with Mint

Ingredients

• 2 bags Dilmah Pure Peppermint Leaves • 2 stuffed chicken breasts (please note stuffing ingredients below) • 1 cup (250ml) chicken stock • 2 apples (green and red) • 1 lemon • 50ml White wine vinegar • 50ml Olive oil • 1 teaspoon sugar • Parsley chopped • 5 pitted black olives

Ingredients for stuffing

• Nuts • Herbs • Minced Chicken • Spinach • Small tomatoes

Method of Preparation

• Steam the chicken and slice. • Core the apple and cut into cubes and combine with lemon juice. • Infuse the tea bags in warm white wine vinegar for 10 minutes; squeeze the tea bags and discard. • Combine chopped olives, parsley, olive oil, sugar and vinegar. • Mix the diced chicken and apples into the vinegar dressing.

Ingredients

• 2 bags Dilmah Rosehip & Hibiscus • 5 large prawns • ½ cup fresh cream • 1 lemon • 50ml lukewarm water • ½ ripe avocado • Salt and ground pepper to taste • 2 Chives • 1 leaf of lettuce • 3 types of bell pepper wedges

Method of Preparation

• Shell and de-vein the prawns. Boil, cool and refrigerate. • Mix lemon juice with the lukewarm water; infuse tea bags for 5 minutes. Discard the tea bags and refrigerate the liquid. • Add the lemon tea mixture to the fresh cream and whip till soft peaks are formed, season with salt and pepper and return to the refrigerator. • Stone and slice the avocado. Sprinkle with lemon juice. • Serve the chilled prawns on the sliced avocado with the tea dressing.

Garnish

Bell pepper wedges, chives, lettuce, garlic grizzini stick and a red cherry tomato

Prawns with Avocado Rosehip and Hibiscus Cream

Marinated Cucumber and Mango Ribbon Salad with Ginger Tea

Ingredients

• 2 tea bags Dilmah Organic Tea • 2 medium sized green cucumbers • 1 teaspoon chopped ginger • Mango Ribbon • 30ml Olive oil • 15ml Lemon juice • Pinch of sugar • 2 tablespoons chopped coriander leaves • Salt and ground pepper to taste

Method of Preparation

• Infuse the tea bags and chopped ginger in a cup of boiling hot water for 5 minutes. Discard the tea bags and cool. • Cut the cucumber into ribbons and add the mango ribbon. Place in a stainless steel bowl and season with pepper and salt. • Add the ginger tea and refrigerate for two hours. • Strain the liquid and add lemon juice, olive oil, sugar and chopped coriander. • Mix well.

Ingredients

• 2 tea bags Dilmah Traditional Oolong Tea • 30ml Honey • 30ml Apricot puree • 50ml White wine vinegar • 50ml White wine • 100ml Sunflower Oil

Method of Preparation

• Combine the white wine and vinegar; infuse the tea bags for 10 minutes. • Discard the tea bags and whisk in the rest of the ingredients and season. • Serve with a crisp green salad.

Honey Apricot Tea Dressing Soya & Ginger Tea Dressing

Ingredients

• 3 tea bags Dilmah Traditional Oolong Tea • 30ml light Soya sauce • 1 tablespoon sugar • 75ml White wine vinegar • 125ml Sunflower oil • 2 tablespoons chopped preserved ginger • 5ml sesame oil • Salt and ground pepper to taste

Method of Preparation

• Slightly warm the white wine vinegar and infuse the tea bags for 10 minutes. • Discard the bags and combine the rest of the ingredients into a screw top jar and shake well. • Season and serve with a tossed Garden Salad.

Minted Tea Dressing

Ingredients

• 2 bags Dilmah Pure Peppermint Leaves • 100ml White wine vinegar • 100ml extra virgin olive oil • 2 teaspoons Sugar • Chopped parsley • Salt and freshly ground pepper to taste

Method of Preparation

• Warm the white wine vinegar in a teacup in a microwave for 1 minute. • Add the Dilmah Peppermint tea bags and leave to stand for 5 minutes. • Squeeze and discard the bags and leave it to cool. • Combine the remaining ingredients, and pour the mixture into a screw top jar and shake well. • Season with crushed pepper and salt.