Refreshing mate-lime salad with citrus and grilled halloumi, served with herbal tea and garnished with pomegranate and mint.
Tea Starter

Fruity grapefruit and orange salad with mate lime vinaigrette

Prepared with

EILLES TEE Mate-Lime

Herbal tea box featuring Mate-Lime blend with fresh lime and herbal notes on a pastel green background.
Difficulty Medium
Preparation time 20 minutes
Diet Vegetarian

Ingredients

Servings 2

Ingredients for the vinaigrette

Anzahl Zutat
1 Tea Diamond Eilles Tee Mate-Limette
50 ml Hot water
1/2 Small chili
4 Tbsp Olive oil
- Salt
1 Tsp Maple syrup

Ingredients for the salad

Anzahl Zutat
1 Pink Grapefruit
2 Oranges
1 small red onion
4 sprigs Mint
2 sprigs Basil
1 sprig Rosemary
200 g Shepherd's cheese
- Szechuanpfeffer oder schwarzer Pfeffer aus der MühleSzechuan pepper or freshly ground black pepper

Step by steps Preparation

  1. 1.Step

    Ingredients Tea Diamond® EILLES TEE MATE-LIMETTE, water, chili pepper, olive oil, salt, maple syrup
    Pour boiling hot water over the Tea Diamond® EILLES TEE MATE-LIMETTE and leave to infuse for 10 minutes. Remove the pyramid bag and leave the mate-lime infusion to cool. In the meantime, deseed the chilli pepper and cut into very fine rings. Mix the mate lime infusion with the chilli, 3 tbsp olive oil, salt and maple syrup.

  2. 2.Step

    Ingredients Grapefruit, orange, onion, mint, basil
    Fillet the grapefruit. Collect the juice and add to the vinaigrette. Cut a thick layer of peel off the oranges so that the white skin is removed. Cut the oranges into thin slices. Peel the onion and slice into very thin rings. Wash the mint and basil, shake dry and pluck the leaves from the stalks. Arrange the ingredients on a platter.

  3. 3.Step

    Ingredients Rosemary, shepherd's cheese, olive oil, Szechuan pepper
    Heat a grill pan. Wash the rosemary, shake dry, pluck the needles from the stalk and chop finely. Cut the shepherd's cheese in half, brush with the remaining olive oil and sprinkle with rosemary. Fry the shepherd's cheese in a hot pan until golden brown on both sides. Arrange on the salad and drizzle with the vinaigrette. Sprinkle with crushed Szechuan pepper. Serve with crusty baguette, if desired.