Ingredients

• 4 cups cooked, cooled white long grain rice
• 1 red capsicum, diced
• 1 green capsicum, diced
• ½ pineapple, peeled, cored and diced
• ½ cup shredded coconut, lightly toasted
• 2 spring onions, thinly sliced
• ⅓ cup fresh coriander, chopped
• 1 jalapeno chilli, seeded and sliced (optional)

Ingredients – jerk dressing

• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil
• 1cm piece fresh ginger, finely grated
• 2 teaspoons brown sugar
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon dried thyme
• ¼ teaspoon ground allspice

Method

1. Add the capsicum, pineapple, coconut, spring onion, coriander and chilli (if using) to the cooled rice and combine well
2. Combine dressing ingredients, drizzle over salad, combine well and serve.

Nutrition information panel