Tasmanian olive leaf tea jelly tricolore salad
Lately I have eaten food that is too heavy and too much meat. I didn’t mean to but with the weather getting colder it seemed to trigger a need for hip hugging foods.
I think I went slightly too far and needed something light and fresh, pronto! I thought of a salad when I saw the last of the edible flowers at the allotment. I picked the ones I could find, flowers makes food look so incredible don’t they? Next year I will grow many more flowers for eating and decorating.
I found some borage, I love the flower but the edible leaves have a most peculiar taste. I found a brave chive flower in bloom and some fennel. It got colder but apparently not cold enough for the plants to believe that winter is coming.
I had one more sachet of the Tasmanian olive leaf tea from Freshfield Grove. I got it out and found a jar of olives and was curious how it would work together. I seem to get so inspired by this tea, thank you again Fi for letting me try some!
Last time I made a very loose jelly and this time I decided to make a firmer jelly and place it at the bottom of the salad so that when you start eating it, the tea would run through every bite.
My original idea was to make a tricolore salad so this was the base and hence the slightly long name.
Tasmanian Olive leaf tea jelly tricolore salad
preparation time 10 minutes + setting for the jelly
cooking time 0 minutes
- 1 dl or 1/2 cup Tasmanian olive leaf tea
- 1/2 dl or 1/4 cup olives, sliced
- 8 mozzarella pearls (small balls of mozzarella or 1 large)
- 8 cherry tomatoes, quartered
- 1/2 avocado, cubed
- a few walnuts, chopped
- basil leaves
- olive oil
- strawberry vinegar
- a pinch of sea salt
- fennel fronds
- a few edible flowers (optional)
Mix the tea with agar agar according to the package. Pour onto a plate and leave in the fridge to set. I left it for an hour and it was perfect.
I built the salad on top starting with the mozzarella and finished with a few drops of olive oil, a drizzle of strawberry vinegar and a sprinkle of sea salt.
The flavor of the olive leaf tea together with the olives was amazing. It made a regular (but delicious) tricolore salad much more interesting. The olive leaf tea jelly and the olives were great together and the jelly added a depth of olive flavor to the salad that I really enjoyed.
I am bringing this dish, even if late, to the lovely Angie’s Fiesta Friday just in case someone wants something a bit lighter. This week is has two very talented co hosts, Judi, Cooking With aunt JuJu and Maggie, Spoon in a Saucepan. Judi has made a big batch of apple sauce, what a treat! Maggie has made a Warm spicy butternut squash couscous salad with pistachios, have a look and get inspired!