date:Jul 16, 2014
for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.
4. Meanwhile, for the salad, soak tea bag in 1/4 cup (60ml) hot water for 10 minutes to infuse, then cool. Discard tea bag and mix with honey, mustard and lemon juice. Season, then toss with leaves and apple
5. Garnish the bobotie with the extra curry leaves, and serve with the salad.