Sweet Solanato^® tomatoes, prawn & kale salad

Ingredients

• 200g Sweet Solanato® Tomatoes
• 1 cup rice & quinoa blend, rinsed
• 5 cups cold water
• 1 tbs olive oil
• 2 garlic cloves, thinly sliced
• 1/2 bunch kale, leaves shredded
• 600g cooked prawns, peeled, deveined
• 125g feta, crumbled
• 1/2 cup pine nuts, toasted
• 1/2 cup flat-leaf parsley, chopped

dressing

• 3 tbs extra virgin olive oil
• 1 lemon, rind finely grated, juiced
• 1/2 tsp caster sugar
• 1 tsp dijon mustard

Method

1. Place rice, quinoa and water into a medium saucepan and bring to a boil, then reduce heat to low and allow to boil gently, uncovered for 25 minutes or until rice is tender. Leave to stand covered for 5 minutes. Rinse under cold running water. Drain well.
2. Heat oil in a frying pan over medium heat. Add garlic and cook for 2–3 minutes or until it starts to colour. Add kale and cook 1 minute or until it starts to wilt. Set aside to cool.
3. Combine all the dressing ingredients in a large bowl, whisk until well combined. Add the rice and quinoa, kale mixture, Sweet Solanato™ tomato, prawns, feta, pine nuts and parsley. Season with salt and pepper and stir to combine. Spoon into a large bowl. Serve.