Black noodle salad with lentils and pink grapefruit

After a throw-together dinner? Packed with lentils, this tasty noodle salad is a hearty meat-free option.

Black noodle salad with lentils and pink grapefruit with crushed almonds on the side

Serves

4

Prep

15m

Cooking

10m

Ingredients

  • 225g pkt Wellness Road Black Rice Noodles with Chia
  • 150g Coles Australian Organic Green Beans, halved
  • 400g can organic lentils, rinsed, drained
  • 1 small Coles Australian Organic Red Onion, thinly sliced
  • 1 Ruby Red grapefruit, peeled
  • 40g Coles Australian Organic Baby Spinach
  • 2 tbs Coles Organic Extra Virgin Olive Oil
  • 1 tbs Wellness Road Hulled Tahini
  • 1 tbs organic or raw honey
  • 1/4 cup chopped Coles Organic Natural Almonds

Method

STEP 1

Cook the noodles in a large saucepan of boiling water for 8 mins or until tender, adding the beans for the last 2 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl. 

STEP 2

Use a small sharp knife to segment the grapefruit over a bowl to catch the juice. Add the grapefruit segments to the noodle mixture in the bowl with the lentils, onion and spinach. Gently toss to combine.

STEP 3

Combine the oil, tahini, honey and reserved grapefruit juice in a small bowl. Whisk to combine.

STEP 4

Arrange the noodle mixture on a serving platter. Sprinkle with almond. Drizzle the dressing over the salad and season to serve. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.