1/2 cup shredded coconut
2 cups brown rice
1 red capsicum
handful fresh mint
handful fresh flat leaf parsley
2 tbsp extra virgin olive oil
juice of half a lemon
cracked black pepper
Step 1 – Preheat the oven to 16o0C. Spread the coconut over a baking tray and roast in the oven for a few minutes, stirring every couple of minutes until light brown. Remove from the oven.
Step 2 – Meanwhile cook the brown rice.
Step 3 – Remove the skin from the pineapple, core and cut half of the fruit into small pieces.
Step 4 – Cut the red capsicum into small dice, discarding the seeds and core.
Step 5 – Roughly chop the fresh herbs
Step 6 – In a salad bowl, mix all ingredients together, toss well and serve!
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