1 cup brown rice
1/2 cup minced celery
2 Zespri kiwis
1/4 cup minced green onions
1/2 cup pieces of toasted walnuts
1/2 cup red pepper in strips
2 tablespoons olive oil
1 apple
2 teaspoons sherry vinegar

Boil rice and leave to settle and cool. Peel Zespri kiwis and cut in big slices. Cut slices in two forming semicircles. Take apple core out and cut 1 cm pieces. Mix rice, kiwis, apple, celery, pepper strips, walnuts, onion and parsley. Season with vinegar and oil and mix. Cover and keep in the fridge for 1-2 hours, in order to let flavours blend before serving.