Coconut Rice Salad
Pre-cook the night before for on the go lunch
90 g basmati rice
1 bell pepper
3 spring onions
1 lime zest
1 lime juice
1 tbsp fresh coriander
8 g coconut desiccated
1. Cook rice as per pack instructions.
2. After cooking, sieve the rice and rinse under the cold water tap to cool.
3. When the rice is cool, stir in the vegetables, lime juice and zest, and coriander.
4. Place in a serving dish and sprinkle with coconut. Keep in the fridge until ready to serve.