1 ½ cups brown rice
½ cup macadamias, roasted and roughly chopped
1 red capsicum, deseeded and finely sliced
100g feta cheese, diced
2 green onions, finely sliced
1 large mango, peeled and cut roughly into 2cm dice
50g flaked coconut
¼ cup mint leaves, finely chopped
¼ cup flat leaf parsley, chopped
2 tablespoons macadamia oil
2 tablespoons raspberry or red wine vinegar
Cook rice according to packet instructions. Drain well and allow to cool. Place into a large bowl with all the other salad ingredients.
Whisk together the macadamia oil and vinegar and pour over the rice salad, toss well being careful not to bruise the mango.