Serves 6

Ingredients:

1 cup uncooked quinoa

1 tblsp olive oil blend

3 (600g) trout fillets pin bones and skin removed

200g baby spinach

6 radishes, trimmed and thinly sliced

1 red onion, peeled and very thinly sliced

2 oranges, peeled and cut into segments

2 tblsp white sesame seeds toasted

12 taco shells

Sesame dressing:

1 cup Bulgarian yoghurt

2 tblsp tahini

2 tsp sesame oil

1 tblsp soy sauce

1 tblsp white wine vinegar

2 tsp honey

Oryx dessert salt to taste

Freshly cracked black pepper to taste

Method:

Preheat an oven to 180C.

To cook the quinoa, wash the uncooked grains in a fine sieve under running water for a few seconds.

Transfer to a small saucepan and add 2 cups of water.

Bring to a rolling boil over medium heat and then cover the saucepan and reduce the heat to very low.

Simmer for 12 minutes then turn off the heat and leave, covered, for a further 5 minutes.

Fluff the grains with a spatula and allow to cool.

For the dressing, mix all the ingredients together, check seasoning.

Heat the olive oil blend in a large frying pan over medium heat.

Season the trout fillets with salt and fry for 3 minutes on a side, or until crisp on the outside and cooked in the center.

Remove the trout from the pan and allow to cool slightly.

In a large bowl combine the cooked quinoa, baby spinach, radishes, onions, orange segments and half of the dressing, toss well to coat.

Break the trout apart into large chunks and gently toss through the salad.

Place the taco shells spaced out on a baking tray and bake for 5 minutes.

Fill the taco shells with the trout and quinoa filling, spoon over some extra dressing and scatter with toasted sesame seeds.

 Enjoy with a well-chilled glass of Leopard's Leap Chardonnay Pinot Noir.