Jasmine Tea Infused Rice Salad

Jasmine Tea Infused Rice Salad

With the end of summer around the corner, we've joined forces with @charleyshealth to bring you a savoury tea based recipe perfect for a BBQ. This would be great served with either grilled veg, salmon or chicken.

Serves 3-4 as a side dish


  • 1 tsp We Are Tea Jasmine Silver Needle Tea
  • 100g basmati rice
  • 1 tbsp desiccated coconut
  • 1 spring onion- finely chopped
  • 1/2 ripe avocado
  • Handful pomegranate seeds
  • Handful frozen peas
  • Sesame seeds to garnish
  • Juice from 1/2 lemon
  • 1 heaped tbsp honey
  • Sea salt & pepper


  1. Pop the tea into a diffuser and add this into 2 parts water to the 100g rice. Allow this to infuse for around 10 minutes.
  2. Add the rice into a saucepan with the infused water and bring this to the boil, then reduce to a simmer and cook until the rice is cooked through.
  3. Allow the rice to cool completely before assembling the salad.
  4. Meanwhile, to make the dressing, combine the lemon juice, honey and a good seasoning of salt and pepper and mix well.
  5. Cover the peas in boiling water to defrost and drain.
  6. Once the rice is completely cooled, in a mixing bowl, combine the rice, coconut spring onion, peas, pomegranate seeds and drizzle with the dressing.
  7. Serve onto a platter and top with some sliced avocado and a sprinkling of sesame seeds. 
  8. Enjoy!
Something for dessert? Check out our recipes for vegan raw cheesecake slices or chamomile cake

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