SERVES 4 TO 6
FOR THE SALAD
2 cups cooked brown rice (you can also use couscous or quinoa)
¼ cup pumpkin
¼ cup sunflower
¼ cup pine
¼ cup almonds, toasted
¼ cup pistachios, toasted
1 green kiwifruit, peeled and chopped
1 gold kiwifruit, peeled and chopped
Mesclun salad greens or cos lettuce
FOR THE KIWIFRUIT VINAIGRETTE
2/³cup light olive oil
1/³cup white vinegar
1½ tsp wholegrain mustard
2 gold kiwifruit, peeled and diced
1. Preheat oven to 150C.
2. Spread the seeds and nuts on baking tray and bake for 10 minutes. Alternatively, toss into a non-stick frying pan and brown for about 4 to 6 minutes. Leave to cool.
3. Cook the brown rice as per the package instructions.
4. Make the vinaigrette by combining all the 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 kiwifruit and mesclun greens (or cos lettuce). Drizzle over the vinaigrette.