This recipe was given to me by Richard Poynton of Kwa-Zulu Natal Midlands’ renowned hotel, ‘Cleopatra,’ and it is simply and utterly delicious.

 Ingredients

•  4 oranges, segmented
• 100 g dried dates, cut or broken into small pieces
• 100 g cashew nuts, lightly fried in butter and then salted
• Assorted fresh salad leaves

 Dressing

•  3 Tbsp olive oil
• 2 Tbsp wholegrain mustard
• 1 Tbsp clear honey
• 5 Tbsp orange juice
• 2 Tbsp chopped chives
• Salt and pepper

Method

1. Place all the dressing ingredients in a screw- top jar and shake well.

2. Place a ring mould on the plate and layer the salad ingredients, dribbling the dressing between the layers.

3. Remove the ring, drizzle extra dressing around the salad and serve immediately.