CREAMY ASIAN SALAD DRESSING
125 ml (1/2 c) Carmien Revive Ginger & Chilli (made with 2 tea bags)
1 clove garlic, finely chopped
10 ml (1 t) brown sugar
45 ml (3 T) fish sauce
45 ml (3 T) rice vinegar
10 ml (2 t) sesame oil
30—45 ml (2—3 T) creamy plain yoghurt
1 small watermelon, peeled and cubed
125 ml (½ c) peanuts
Garnish with feta (optional)
Lime wedges as garnish (optional)
Rocket and coriander leaves for garnishing
1. DRESSING Cook together all the ingredients except the yogurt, for 2—3 minutes. Strain, cool and stir in the yogurt.
2. SALAD Arrange the watermelon and pineapple on a large platter, drizzle with some salad dressing and sprinkle with peanuts.
3. Top with rocket and coriander leaves.