Wild rice, veggies and fresh herbs all brought together with a zesty dressing, then topped with chicken, avocado and toasted seeds. A fabulous, easy recipe for a braai, or for relaxed entertaining with family and friends. Ingredients: 750ml (3 cups/ 500g) cooked, wild rice (1 cup of uncooked rice = 3 cups cooked rice) 1 small bunch (60g) kale 10ml (2 tsp) olive oil for frying A dash (1g) Coarse ground salt, to season A dash (½g) Robertsons ground black peppercorns, to taste 5 (200g) baby courgettes (baby marrows), sliced 4 (680g) chicken breast fillets lightly beaten with a meat mallet to tenderise 125 ml Knorr balsamic and pineapple vinaigrette salad dressing 50ml water 30ml (2 tbsp) olive oil for dressing 1 lemon finely grated zest 30ml (2 tbsp) lemon juice 5ml (1 tsp / 7g)) honey 40g baby spinach 40g rocket 1 handful (½ cup / 12.5g) fresh Italian parsley 1 handful (½ cup / 10g) fresh basil 2 x medium-sized avocados 60ml (30g) toasted pumpkin seeds