• Thu
  • Sep 18, 2014
  • Updated: 7:01am

Green and gold - now that's a winning combination

PUBLISHED : Tuesday, 13 September, 2011, 12:00am
UPDATED : Tuesday, 13 September, 2011, 12:00am

Brown rice, roasted nuts and kiwi fruit salad

This salad is great on its own or served with grilled chicken or fish.

Serves 4-6

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


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