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ORIENTAL WATER MELON SALAD

Serves 6–8
Preparation time: 20 min

VINAIGRETTE
60 ml (1/4 c) strong Carmién Ginger and Chilli Green rooibos tea (2 bags)
60 ml (1/4 c) strong Carmién Green Honeybush, Mint & Rooibos 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

1 DRESSING Mix all the ingredients.
2 SALAD In a bowl, mix the water melon and dressing together gently.
3 Place all the ingredients separately on a large serving platter, allowing your guests to mix their own salads.
Tip: If anyone is allergic to nuts you can replace the peanuts with honey toasted sunflower seeds.
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Carmen Niehaus, Food Editor, Huisgenoot & YOU

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