How to make brown rice, roasted nuts and kiwifruit salad
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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies