Brown rice, roasted nuts and kiwifruit salad
Preparation Time: 10 minutes
Cooking Time: 15 minutes
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
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.