ORIENTAL WATERMELON SALAD

Add an Eastern twist to your next lunch or dinner.

VINAIGRETTE

60 ml (1/4 c) strong Carmien Revive tea (2 bags)

60 ml (1/4 c) strong Carmién Refresh tea (2 bags)

½ red chilli, finely sliced

45 ml (3 T) soy sauce

60—80 ml (4—6 T) canola oil

5 ml (1 t) sesame oil

Juice of 1 lime

5 ml (1 t) castor sugar

Salt and pepper to taste

SALAD

½ water melon, skin removed and cut into cubes

half small cucumber, thinly sliced

125 ml (½ c) peanuts, toasted

2 handfuls fresh coriander, stalks removed

2 handfuls fresh mint, stalks removed

3–4 radishes, finely sliced

2—3 spring onions, chopped

Halve an avocado, sliced

DRESSING

1. Mix all the ingredients.

SALAD

1. In a bowl, mix the water melon and dressing together gently.

2. Place all the ingredients separately on a large serving platter, allowing your guests to mix their own salads.

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