Roasted Asparagus with Rooibos-Naartjie Dressing
Roberto de Carvalho

450 g asparagus, trimmed
5 ml extra-virgin olive oil
2 large naartjies or small oranges
80 ml fresh naartjie or orange juice
45 ml Rooibos syrup (see Rooibos Syrup - Tasty Treats)
10 ml rice vinegar
8 ml oriental sesame oil
8 ml naartjie or orange zest, grated
1 clove garlic, crushed
3 ml fresh ginger, peeled and grated
freshly ground black pepper
30 ml finely chopped spring onion tops
30 ml finely chopped roasted peanuts


  1. Preheat the oven to 220 °C. Place the asparagus in a medium-sized bowl and pour enough cold water over to cover. Leave to stand for 15 minutes. Drain.
  2. Arrange the asparagus in a baking dish (about 33 x 23 x 5 cm) and drizzle with the olive oil. Roast for about 10 minutes. Turn occasionally, until the asparagus is crisp-tender. (Alternatively the asparagus and nuts can be saut├ęd in a frying pan.) Transfer to a platter and set aside to cool.
  3. Using a sharp knife, cut the peel and white pith from the naartjies. Cut between the membranes to release the segments. Arrange the naartjie segments on top of the asparagus.
  4. To make the dressing, whisk the naartjie juice, Rooibos syrup, vinegar, sesame oil, naartjie zest, garlic and ginger together in small bowl. Season the mixture to taste with salt and pepper. Drizzle the dressing over the asparagus and naartjies. Sprinkle with spring onion tops and peanuts and serve.

Serves 4


Rooibos-Marinated Chicken Salad with Avocado & Red Chilli, and Rooibos & Lemon Vinaigrette
Reuben Riffel

2 chicken breasts, without skin or bones
30 ml coarse sea salt
1 tin (400 ml) coconut milk
375 ml strong Rooibos
30 ml castor sugar
1 red chilli, deseeded
125 ml fresh mint leaves
1 clove garlic, chopped
juice of 1 lemon
125 ml canola oil
125 ml mixed baby salad leaves
125 ml bean or onion sprouts
3 cherry tomatoes, halved
1 spring onion, sliced
1 avocado


  1. Rub the chicken breasts with the sea salt and place in the refrigerator for 1 hour.
  2. Preheat the oven to 150 °C.
  3. Place the coconut milk, 250 ml of the Rooibos and 15 ml of the castor sugar in a shallow roasting pan. Submerge the chicken breasts in the coconut milk mixture.
  4. Bake for 20 minutes or until the chicken is cooked.
  5. Remove the pan from the oven and leave to cool. Remove the chicken from the liquid and refrigerate until completely cooled. (Reserve the coconut milk mixture for a soup, sauce for fish or a warm noodle dish.)
  6. To make the dressing, place the chilli, 2 mint leaves, garlic and a little sea salt in a mortar or small bowl. Pound to a smooth paste. Add the lemon juice, remaining Rooibos, the remaining castor sugar and the canola oil. Mix well.
  7. To assemble, cut the cold chicken into thin strips. Toss together the remaining mint leaves, salad leaves, sprouts, tomatoes, spring onion and sliced chicken. Cube the avocado and place in a mound in the centres of two plates. Add the dressing to the salad mixture and place the salad mixture on top of the avocado. Top with a little extra dressing.

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