Jerk Spiced Lentils with Pineapple Salsa and Coconut Rice

Steps

1. Heat a drizzle of oil in a medium pot on medium heat. Stir-fry first measure of onion for about 3 minutes, until softened. Add jerk spice mix, lentils and a further drizzle of oil and cook, while stirring, for a further 1 minute, until fragrant.
2. Add tomato paste, stock and water and bring to the boil on high heat. Reduce heat to low-medium and simmer for about 20 minutes, then add capsicum and cook a further 5–8 minutes, until lentils are cooked through. If mixture looks like it is drying out at any time, add extra water, ¼ cup at a time.
3. Combine rice, water, coconut milk and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, a further 10 minutes. Do not lift lid during cooking.
4. Peel pineapple then dice flesh 1cm, until you have 1½ cups worth; dice avocado flesh 1cm; finely dice second measure of onion and tomato; roughly chop mint (reserve a few leaves to serve). Toss all in a medium bowl with lime juice, a drizzle of olive oil and season with salt and pepper. Set aside.
5. Thinly slice lettuce and cut lime into wedges. Remove husk and silk from corn cob and use a sharp knife to remove kernels. Chop thyme leaves. Once lentils are cooked, stir through corn, thyme and salt. Season to taste with pepper and leave for 1–2 minutes to warm through.
6. spoon ¾ cup cooked coconut rice onto each plate and top with jerk spiced lentils and pineapple salsa. Serve with a handful of lettuce, garnish with reserved mint and squeeze the juice of lime wedges over just before eating.