Carrot, Mustard Seed and River Mint Salad
Then place a tablespoon of oil in a pot and when warm add a tablespoon of mustard seeds. Make sure you put the lid on because it will spit and pop. When the popping has died down – about a minute later, pour the content over the carrot mix.
Allow to stand for 30 minutes so the flavours can develop.
Native Mint Dressing (for 250 ml)
1 1/2 tsp Native Mint crushed
2/3 cup Macadamia Nut Oil
1/3 cup Raspberry Wine Vinegar
1 tbsp apple juice
1/4 tsp artesian salt
a pinch of Mountain Pepper
In a bowl whisk together the oil, vinegar, apple juice, artesian salt and mountain pepper. Add the Native Mint and allow to steep for at least 2 hours (longer is better). Pour the dressing into a clean jar with a tight-fitting lid and shake well to combine the ingredients.
Tip: Dice watermelon and red onion and then pour over Native Mint Dressing for a refreshing summer salad or as a mouth coolant with hot curry.
Native Mint Cooler
1 cup ice cubes
2 cups diced watermelon
1/2 cup strawberries
1 tsp caster sugar
1/2 tsp Native Mint
Place all ingredients in a blender and blend until smooth.
Native Mint and Macadamia Slice
200gm dark chocolate (70% cocoa)
175gm Macadamia Nut Shortbread
2 tablespoons of honey
2 tablespoons native river mint
Line a pan with baking paper
Place the dried native mint in a saucer and add 2 tablespoons of hot water. Leave to cool.
Combine 200gm dark chocolate (70% cocoa) with 40gm butter and 2 tablespoons of Australian honey in a stainless steel bowl over a saucepan of boiling water until the chocolate just melts and the ingredients are combined.
Remove from heat and stir in the native mint. Then fold in the packet of Macadamia Nut Shortbread broken into chunky pieces.
Pour mixture into lined pan and chill for 2 hours.
Slice and serve.
Beetroot, River Mint & Pepperleaf Salad (serve as a salad or on toast)
|2 x Fresh Beetroot||50ml Outback Pride Rivermint and Pepperleaf Jelly|
Peel the beetroot. Grate. Mix the Rivermint and Pepperleaf Jelly through and serve.