Brown Rice, Roasted Nuts and Kiwifruit Salad

24 Jul 2013
By Ahlanlive.com

With toasted nuts and seeds, and fibre-rich wholegrains, this is a super-healthy salad for summer

SERVES 4 TO 6

 

INGREDIENTS

FOR THE SALAD

2 cups cooked brown rice (you can also use  couscous or quinoa)

¼ cup pumpkin

seeds, toasted

¼ cup sunflower

seeds, toasted

¼ cup pine

nuts, toasted

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

 

METHOD

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.

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