Serves 4 - 6
Ingredients
Salad
- 2 cups cooked brown rice (or couscous or quinoa)
- ¼ cup pumpkin seeds, toasted
- ¼ cup sunflower seeds, toasted
- ¼ cup pinenuts, toasted
- ¼ cup almonds, toasted
- ¼ cup pistachios, toasted
- 1 medium Zespri® Green Kiwifruit (may be dried)
- 1 medium Zespri® SunGold Kiwifruit (may be dried)
- Mesclun salad greens, or cos lettuce
Zespri® SunGold Kiwifruit Vinaigrette
- ⅔ cup light olive oil
- ⅓ cup white wine vinegar
- 1½ tsp whole grain mustard
- 2 Zespri® SunGold Kiwifruit, peeled and diced
Directions
- Preheat oven to 150°C
- 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, toasted seeds and nuts with the Zespri® Green and SunGold Kiwifruit and mesclun greens (or cos lettuce). Drizzle over vinaigrette
Preparation Time
10 minutes
Cooking Time
15 minutes
Nutritional Analysis
Energy 3474 kJ
Protein 13 g
Carbohydrate 50 g
Fibre 8 g
Fat 63 g
Saturated Fat 8 g
Cholesterol 0 mg
Sodium 16 mg