date:Jul 16, 2014
le salad
1 rooibos tea bag (see notes)
2 teaspoons honey
1 teaspoon Dijon mustard
Juice of 1/2 lemon
150g mixed rocket and baby spinach
1 apple, thinly sliced
Method
1. Preheat oven to 180C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed.
2. Meanwhile, heat the oil in a large, deep frypan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant. Add the mince and cook, breaki