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Black noodle salad with lentils and pink grapefruit

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

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Black noodle salad with lentils and pink grapefruit with crushed almonds on the side


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Combine the oil, tahini, honey and reserved grapefruit juice in a small bowl. Whisk to combine.
  4. Step 4

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