Making the most of new culinary challenges:Green Tea Salad

With the onset of the need for a DiaDiet -- one preferably low in carbohydrate and minus starchy elements -- the world of recipes options is different.

But nonetheless exciting..

I drink a lot of green tea because I like it. I simply steep green tea bags (with Jasmine petals or pawpaw leaf) on cold water and keep jugs of brew in the refrigerator. That's the trick: use hot tea and you'll promote bitter flavours in a brew drunk chilled..

Here's a recipe I found today which ticks a few boxes:If I had some coconut I'd be making it now.

Green Tea Salad

• 2 tablespoons Green Leaf Tea
• 1 1/2 tablespoons fish sauce
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, shredded
• 1/4 seeded and minced jalapeno chilli
• 2 thinly sliced and fried garlic cloves
• 2 tablespoons shredded and toasted coconut
• 3 tablespoons toasted and chopped peanuts
• 1 tablespoon toasted sesame seed
• 1 cup shredded lettuce
• 1/4 cup chopped tomato
• 2 lemon wedges for dressing

Method

1. Combine the green tea leaves, fish sauce, lemon juice, soy sauce, ginger, jalapeno and garlic in a small bowl.
2. Allow the mixture to stand for 15 to 20 minutes.
3. Mix in coconut, peanuts and sesame seeds.
4. Toss the lettuce and chopped tomato together.
5. When you are ready to serve, combine all the ingredients in a medium size bowl, toss and arrange on two plates.
6. Serve with lemon wedges on the side.