Recipe by Chef Lula Martin del Campo
Created for Dilmah Chefs & the Teamaker at Endane Estate, Sabaragamuwa Province in May 2014
6 cups baby spinach
1 cup strawberries
½ cup crumbled goat cheese
½ cup cashew
Berry Explosion dressing:
½ cup concentrated Dilmah Organic Berry Explosion tea, brewed with 4 tea bags
1 cup olive oil
2 tbsp honey
1 tbsp thyme
In an electric blender, blend all the ingredients for the dressing.
Mix the dressing with the spinach until the leaves are well coated in dressing.
Add strawberries, goat cheese and the cashew.
Serve in a plate as shown in the picture.