Tea Starter

Leaf spinach salad with goat's cheese on Earl Grey rhubarb chutney

Prepared with

EILLES TEE Tea Diamond® BIO EARL GREY

Organic Earl Grey tea leaves in elegant packaging, ideal for tea enthusiasts seeking premium quality and flavour.
Difficulty Medium
Preparation time 30 minutes
Diet Vegetarian

Ingredients

Servings 4

Earl Grey rhubarb chutney

Anzahl Zutat
2 Tea Diamonds Eilles Tea Organic Earl Grey
100 ml Water
250 g Raspberry-rhubarb
30 g Ginger
2 (100 g) red onions
1 small red chili pepper
90 g Cane sugar
3 TBSP. Aceto bianco

Salad

Anzahl Zutat
40 g Pine nuts
200 g Baby spinach leaves
1 small pomegranate
½ very small shallot
1 teaspoon Mustard
½ TL Honey
2 TABLESPOONS Aceto bianco
4 TBSP. Olive oil or nut oil
- Salt
- Pepper from the mill

Goat cheese

Anzahl Zutat
4 handles Thyme
250 g Goat's cheese roll
2 TABLESPOONS Olive oil
2 TSP Honey

Step by steps Preparation

  1. 1.Step

    Ingredients EILLES TEE Organic Earl Grey, boiling water
    Pour boiling water over EILLES TEE Luxury World Selection BIO EARL GREY and leave to infuse for 3-5 minutes.

  2. 2.Step

    Ingredients Rhubarb, ginger, onions, chili pepper, sugar, vinegar
    Clean and wash the rhubarb and cut into 1 cm pieces. Peel and finely dice the ginger. Peel and dice the onions. Halve the chili pepper, remove the seeds and finely chop the pepper.
    Place the BIO EARL GREY tea, ginger, rhubarb, onions, sugar and vinegar in a pan and simmer for approx. 6-7 minutes. Season to taste and leave to cool.

  3. 3.Step

    Ingredients Spinach leaves, pomegranate, shallot, mustard, honey, aceto, olive oil or nut oil, salt, pepper, pine nuts
    For the salad, clean and wash the spinach leaves and spin dry in batches in a salad spinner.
    Halve the pomegranate and remove the seeds. Peel the shallot and chop one half very finely. Mix the mustard with the honey, aceto and olive oil or nut oil. Season well with salt and pepper and stir in the finely chopped shallot.
    Preheat the oven to grill setting. Toast the pine nuts in a pan, turning until golden brown. Place on a plate.

  4. 4.Step

    Ingredients Spinach leaves, pomegranate seeds, pine nuts
    In the meantime, mix the spinach leaves, pomegranate seeds and vinaigrette. Arrange on plates with the chutney. As soon as the cheese is gratinated, arrange it on top of the chutney and serve sprinkled with pine nuts. Serve with crusty baguette, if desired.