225 g black rice noodles with chia

150 g green beans, halved

400 g can lentils, rinsed and drained

1 small red onion, thinly sliced

1 ruby red grapefruit, peeled and segmented

40 g baby spinach

2 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp honey (or maple syrup for vegan)

1/4 cup chopped natural almonds

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Cook black rice noodles in boiling water for 8 minutes, adding green beans for the last 2 minutes. Drain, refresh under cold water, and place in a large bowl.
Segment the grapefruit over a bowl to catch the juice. Add the grapefruit segments, lentils, red onion, and spinach to the noodles and toss gently.
In a small bowl, whisk olive oil, tahini, honey, and 2–3 tbsp of reserved grapefruit juice until smooth and creamy.
Arrange the salad on a platter, sprinkle with chopped almonds, and drizzle with the tahini dressing. Season lightly with salt and pepper before serving.

Add avocado or edamame for extra creaminess and protein.

Replace lentils with chickpeas or add roasted sweet potato for a hearty version.

Use maple syrup instead of honey for a vegan option.

To prevent noodles from sticking, toss them with a little oil after cooking.

Store leftovers in an airtight container for up to 2 days; keep dressing separate until serving.