Thoroughly rinse the brown rice. To properly rinse rice, add the rice into a pot and cover it with water. Swirl the rice around with your finger or a spoon. Drain the water. Repeat 3-4 times until the water is no longer starchy and (close to) clear.
Add the brown rice and 800g water into a pot and bring the water to the boil. Once boiling, add a lid and turn the heat to "low". Cook the rice for about 25 minutes. Turn off the heat and steam the rice for a further 5 minutes.
In the meantime, cut the capsicum into large pieces and the zucchini into slices. I like cut the zucchini slices on a slight angle to achieve a larger surface area for grilling.
Add the cut capsicum and zucchini into a bowl together with 1/2 tbsp extra virgin olive oil. Mix everything until the vegetables are evenly coated in oil.
Grill the vegetables on a hot griddle pan or BBQ for 2-3 minutes on each side or until dark charred lines are visible on the vegetables. Once cooked, remove the vegetables from the grill and place them onto a side plate for later use.
Remove the pomegranate seeds. If you're unsure how to effectively remove pomegranate seeds, watch the video linked in the notes.
To assemble the salad, add the cooked brown rice into a salad bowl together with the grilled zucchini and capsicum. Then, add most of the pomegranate seeds, juice from 1/2 lemon and 1/2 tbsp extra virgin olive oil. Mix everything until combined.
Season the salad with salt flakes to taste and garnish the salad with fresh parsley leaves and a sprinkle of leftover pomegranate seeds.
Notes
Watch this video on how to remove pomegranate seeds.