Pineapple and Toasted Coconut Brown Rice Salad

Directions

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!