Rooibos Concentrate
1 rooibos tea bag
½ cup hot water
Infuse for 5–7 minutes then cool completely before using
Dressing
3 tbsp cooled rooibos tea concentrate
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar or lemon juice
1 tsp honey
½ tsp Dijon mustard
Pinch of salt and crushed black peppercorn to taste
Method
In a bowl or jar, mix rooibos concentrate, honey, vinegar, and mustard.
Slowly drizzle in olive oil while whisking to emulsify and season as desired
More honey → softer, sweeter profile
More lemon → sharper, fresher finish
Ingredients
1 packet Mixed leafy lettuce leaves
½ a Cucumber, thinly sliced
2 Peaches or Nectarines – grilled optional
1 Punnet of Cherry tomatoes
1 Peeled Carrot ribbons
1 Yellow bell pepper cut into Julienne
Sprinkle Black sesame seeds and Edible flowers – violet/pansy for garnish
Method
Prepare base
Wash and dry all greens thoroughly & Place a generous handful into each bowl.
Build colourful layers, add the evenly sliced cucumbers, cherry tomatoes, carrot ribbons and pepper strips for height and texture.
Finally add the peaches and finish off like a chef with a sprinkle of black sesame seeds for contrast. Place your edible flowers gently on top for a luxury presentation.
Drizzle dressing lightly
