• 2 chicken breasts, without skin or bone
• 30ml coarse sea salt
• 400ml coconut mik
• 375ml Dragonfly Rooibos Breakfast Blend
• 30 ml caster sugar
• 1 red chilli deseeded
• 125ml fresh mint leaves
• 1 clove of garlic, chopped
• Juice of 1 lemon
• 125ml canola oil
• 125ml mixed baby salad leaves
• 125ml 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 refrigerator for one hour.
2. Preheat the oven to 150^oC.
3. Place the coconut milk, 250ml of the Dragonfly Rooibos and 15ml of the caster 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 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 lttle sea salt in a mortar or small bowl. pound to a smooth paste. Add the lemon juice, remaining Dragonfly Rooibos, the remaining caster 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 and place it on top of the avocado. Top with a little extra dressing.

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The 'Touch of Rooibos' cookery book has a hundred rooibos recipes from South Africa's leading chefs. If you would like to buy a copy, then please click here.