1 cup mixed rice (tricolour or SunRice Mountain Blend)
2 cucumbers, seeded, diced
½ red capsicum, diced
½ green capsicum, diced
½ yellow capsicum, diced
1 red onion, finely sliced
½ cup fresh coconut flesh, diced
2 sticks celery, thinly sliced on the diagonal
1 cup cherry tomatoes, halved
¼ cup raisins, chopped
½ cup pecans, chopped
2 cloves garlic, minced
2 Tbsp apple cider vinegar
2 tsp honey
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly-ground black pepper, to season
Put rice and 1L water in a medium saucepan over a medium heat. Cook for 25 minutes or until rice is tender. Drain well and set aside in a large bowl to cool.
Add cucumber, capsicum, onion, coconut, celery, tomato, raisins and pecans then toss well. Transfer to a serving bowl.
Mix garlic, vinegar, honey and oil in a medium bowl, then season. Pour over salad and toss to coat. Serve.