1/2 cup shredded coconut

2 cups brown rice

1/2 pineapple

1 red capsicum

baby spinach

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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