Wednesday December 10, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
Salad Base
- 1 medium fennel bulb (~200g), shaved thin
- 1 ripe, firm persimmon (~150g), halved and thinly sliced (Fuyu variety works best)
- 2 feijoas (~100g), peeled and thinly sliced (optional – or just use persimmon)
- 50g baby rocket or spinach
- 5g fresh mint, roughly torn
- 10g chopped flat-leaf parsley
- Add 30g thinly shaved red onion or a few pomegranate seeds for extra contrast
Citrus Dressing
- 30ml orange juice
- 10ml lime or lemon juice
- 5ml maple syrup or honey
- 30ml olive oil
- ½ tsp Dijon mustard
- Pinch of salt and cracked pepper
Crispy Quinoa
- Toast or pan-crisp your cooked quinoa (80g raw quinoa, or about 1.5 cups cooked)
Instructions
Assemble just before serving and sprinkle the quinoa on last for max crunch.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
