Pineapple & Toasted Coconut Brown Rice Salad

Serves 4-6

Ingredients

  • ½ cup shredded coconut
  • 2 packets of microwave brown rice
  • ½ 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

Method

  1. Preheat the oven to 160°C. 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.
  2. Meanwhile, cook the brown rice to packet instructions.
  3. Cut the peel from the pineapple, core and cut the fruit into small pieces.
  4. Cut the red capsicum in a small dice, discarding the seeds and core.
  5. Roughly chop the fresh herbs.
  6. In a salad bowl, mix all ingredients together, toss well and serve.

Recipe by: Dr Joanna McMillan for Australian Pineapples
© Australian Pineapples