375 g quinoa
5 tbsp orange blossom honey
200 g red grapes (seedless)
2.5 small untreated lemons
150 g wild herb salad
10 tbsp sunflower oil
10 tbsp passion fruit juice
2.5 tbsp vinegar
2.5 tbsp mustard
freshly milled pepper
50 g roasted sesame seeds
Cook quinoa according to instructions and let cool.
Wash and dry grapes and raspberries. Cut pomegranate in half. Spoon out kernels from two halves and squeeze juice from the other halves.
Wash lemons, pat dry and grate zest. Cut in halves and squeeze out the juice.
Wash the wild herb salad and cut the Oldenburger Gouda into cubes.
Wash the pears, cut into slices and remove the core. Cut into chunks and drizzle lemon juice onto the pieces so they do not turn brown. Cut the avocados in half and remove the stone. Slice avocados into chunks and drizzle lemon juice on the pieces.
Heat 5 tbsp honey in a small coated pan. Add grapes and swivel for about 3 minutes.
In a bowl, mix lemon juice, oil, passion fruit juice, pomegranate juice, vinegar, honey and mustard. Season with sea salt and pepper.
Preparing the salad
Arrange all ingredients on each dish individually and pour some dressing over it.
The Final Touch
Scatter roasted sesame seeds and grated lemon zest on top and serve with bread.