Serves:

04-Jun

Description:

Preparation Time – 10 minutes

Cooking Time – 15 minutes

Ingredients:

Salad

• 2 cups cooked brown rice (or couscous or quinoa)
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup sunflower seeds, toasted
• 1/4 cup pinenuts, toasted
• 1/4 cup almonds, toasted
• 1/4 cup pistachios, toasted
• 1 medium ZESPRI® GREEN Kiwifruit (may be dried)
• 1 medium ZESPRI® GOLD Kiwifruit (may be dried)
• Mesclun salad greens, or cos lettuce

ZESPRI® GOLD Kiwifruit Vinaigrette

• 2/3 cup light olive oil
• 1/3 cup white wine vinegar
• 1 1/2 tsp. whole grain mustard
• 2 ZESPRI® GOLD Kiwifruit, peeled and diced

Method:

1. Preheat oven to 150°C
2. 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
3. Cook brown rice as per package instructions
4. Make the vinaigrette but combining all ingredients in a bowl and blending until the mustard has emulsified
5. In a salad bowl toss the brown rice, toasted seeds and nuts with the ZESPRI® GREEN and GOLD Kiwifruit and mesclun greens (or cos lettuce). Drizzle over vinaigrette

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