Step 1

Steps

Step 2

Prep & cook lentils

Step 3

Bring a half kettle to the boil. Finely dice onion and capsicums. Heat a drizzle

Step 4

of oil in a medium pot on medium heat. Stir-fry onion for about 3 minutes,

Step 5

until softened. Add jerk marinade, lentils and another drizzle of oil and cook,

Step 6

stirring, a further 1 minute, until fragrant.

Step 7

Add tomato paste, stock and boiling water and bring to the boil on high heat.

Step 8

Reduce heat to low-medium and simmer, stirring occasionally, for about 25

Step 9

minutes, then add capsicum and ½ tsp salt and cook a further 5-8 minutes, or

Step 10

until lentils are cooked through. Remove kernels from corn cob and set aside.

Step 11

Cook rice

Step 12

Combine all coconut rice ingredients with ½ tsp salt in a pot and bring to the

Step 13

boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook

Step 14

for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not

Step 15

lift lid during cooking.

Step 16

Prep pineapple salsa

Step 17

Roughly chop drained pineapple; finely dice chilli; dice tomatoes; roughly

Step 18

chop mint. Toss all pineapple salsa ingredients together in a medium bowl and

Step 19

season to taste.

Step 20

Finish lentils

Step 21

Once lentils are cooked, stir through corn and thyme. Season to taste and leave

Step 22

for 1-2 minutes to warm through.

Step 23

Serve coconut rice and jerk lentils with pineapple salsa and freeze-dried pineapple.