DRESSING INGREDIENTS
- 80ml rooibos tea brewed extra strong
- 80ml Greek yoghurt
- 5ml red wine vinegar
- 5ml olive oil
- Salt and black pepper
- A pinch of sugar
SALAD INGREDIENTS
- 125ml mixed seeds and nuts
- One 200g packet of mixed salad leaves with julienned beetroot and cranberries
- One ripe avocado, sliced
- Parmesan shavings (optional)
DRESSING PREPARATION
- Whisk all the ingredients together. Pour in a dispenser.
SALAD PREPARATION
- Preheat the grill. Spread the mixed seeds on a baking sheet and roast for three to five minutes or until the seeds start to change colour – do not roast or burn the nuts! Put nuts aside to cool.
- Place the salad leaves in a salad bowl or on a platter, arrange the avocado on top, scatter seeds, cranberries and Parmesan cheese shavings over the leaves. Spoon some dressing over the salad just before serving.
- Leave the dressing dispenser on the table.