Warm Jamaican rice salad

I made this warm salad to pair with slow-cooked Jamaican lamb necks with fried green bananas.

INGREDIENTS

• 1 brown onion, diced finely

• 2 cloves garlic, minced

• 2 tsp coconut oil

• 1tsp smoked paprika (you can use sweet paprika if you like).

• 3 cups cooked rice (I cooked ours in 1/2 tsp turmeric and 1tsp broth paste).

• 1/4 cup currents

• 3 rounds/slices fried pineapple, diced into small pieces

• 2 spring onions/scallions, sliced finely

• 1/3 cup toasted coconut flakes

• Juice of one lime

• 1/4 tsp good quality salt

METHOD

1. Heat the oil in a large heavy based fry pan over low-medium heat

2. Add onion and garlic and fry until soft

3. Add all remaining ingredients but for the lime juice, salt and coconut flakes

4. Stir-fry for 2-3 minutes until heated all the way through

5. Stir though coconut flakes, squeeze over the lime juice, and sprinkle salt over the top.

6. Serve!