Green and gold - now that's a winning combination
Brown rice, roasted nuts and kiwi fruit salad
This salad is great on its own or served with grilled chicken or fish.
Ready in 25 minutes
For the salad
1/4 cup pumpkin seeds, toasted
1/4 cup sunflower seeds, toasted
1/4 cup pine nuts, toasted
1/4 cup almonds, toasted
1/4 cup pistachios, toasted
2 cups cooked brown rice (or couscous or quinoa)
1 medium green kiwi fruit (may be dried)
1 medium gold kiwi fruit (may be dried)
Mesclun salad greens, or cos lettuce
For the vinaigrette
2/3 cup light olive oil
1/3 cup white wine vinegar
1 1/2 tsp whole grain mustard
2 gold kiwi fruit, peeled and diced
Preheat oven to 150 degrees Celsius. Spread seeds and nuts on baking tray and bake for 10 minutes. Alternatively, brown them in a non-stick frying pan for four to six minutes. Leave to cool. Cook brown rice as per package instructions.
Make the vinaigrette by combining all ingredients in a bowl and blending until the mustard has emulsified.
In a salad bowl toss the brown rice, toasted seeds and nuts with the green and gold kiwi fruit and mesclun greens. Drizzle vinaigrette over salad.
Recipe courtesy of Zespri