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Pineapple & Toasted Coconut Brown Rice Salad

This salad is super easy and tastes delicious. It goes really well with chicken, meat or burgers on the BBQ


  • 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


  • 1.

    Preheat the oven to 160 degrees Celsius. 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.

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