Brown Rice, Roasted Nuts and Zespri® Kiwifruit Salad

​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

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 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