Summer’s getting into full swing and this vibrant and verdant mix of leaves, toasted seeds and juicy kiwifruit makes a heavenly accompaniment to a barbecue or picnic

Brown rice, roasted nuts and kiwifruit salad

Serves 4 

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Salad

2 cups cooked brown rice (or couscous or quinoa)
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup pinenuts
¼ cup almonds
¼ cup pistachios
1 medium green kiwifruit
1 medium sun gold kiwifruit
​Mesclun salad greens, or cos lettuce

Kiwifruit vinaigrette

⅔ cup light olive oil
⅓ cup white wine vinegar
1½ tsp whole grain mustard
2 sun gold kiwifruit, peeled and diced 

Preheat oven to 150C

Spread seeds and nuts on baking tray and bake for 10 minutes. Alternatively toss into a non-stick fry pan and brown seeds and nuts for about 4 - 6 minutes. Leave to cool.

Cook brown rice as per package instructions. Make the vinaigrette but combining all ingredients in a bowl and blending until the mustard has emulsified.

In a salad bowl toss the brown rice, seeds and nuts with the green and sun gold kiwifruit and greens. Drizzle over vinaigrette.

 

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