Sweet Solanato® tomatoes, prawn & kale salad

Prep Time
Cook Time


  • 200g Sweet Solanato® Tomatoes, halved
  • 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


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


  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.