Try the quinoa, orange and dried fruit salad from Philippe Jourdain, two Michelin star chef at the Terre Blanche Hotel Spa Golf Resort.

Ingredients for salad dressing: tahini (100 g), soy sauce (4 g), wine vinegar (36 g), orange juice (10 ml), shallots (1 pc.), garlic (1 clove), paprika (20 g), salt (to taste).

Dressing preparation method:

Place the tahini, finely chopped shallots and minced garlic in a bowl, then add the soy sauce, wine vinegar and orange juice. Mix until you get a smooth salad dressing. Add salt and pepper.

Ingredients for the salad: lettuce (110 g), orange (3 pcs.), walnuts or pine nuts (30 g), dry apricots (44 g), fried sesame seeds (5 g), quinoa 80 (g), salt to taste, paprika (taste).

Cooking method:

1. Rinse with water and chop the lettuce leaves.

2. Cook the quinoa. Pour the prepared dressing over the lettuce, add the quinoa and mix well. If possible, let the salad sit for 15 minutes at room temperature.

3. Cut the zest from the oranges and cut the pulp together with the dry apricots into large cubes and add the nuts. Add the diced oranges and dried fruit to the lettuce. Serve sprinkled with toasted sesame seeds.

Author: Zhanna Spiridonova.

Photo: Instagram.