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This salad is super easy and tastes delicious. It goes really well with chicken, meat or burgers on the BBQ
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.
Meanwhile, cook the brown rice to packet instructions.
Cut the peel from the pineapple, core and cut the fruit into small pieces.
Cut the red capsicum in a small dice, discarding the seeds and core.
Roughly chop the fresh herbs.
In a salad bowl, mix all ingredients together, toss well and serve.
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