Food Blog: What to Cook This Week

Monday, February 9, 2026

What to Cook This Week

Image of Tangy Avocado & Grapefruit Noodle Salad

It's so easy to fall into a lunchtime rut, reaching for the same cucumber, lettuce and tomato salad on repeat. And while those quick, ten-minute lunches definitely have their place, sometimes it's nice to slow down and do a little something extra for yourself. Taking just five more minutes to plan ahead can make all the difference, helping your lunches feel a little more uplifting and nourishing. And with grapefruit in season right now, it's the perfect moment to make the most of its juicy, vibrant flavour - bright, refreshing and naturally uplifting. This week, we're making a salad designed to bring a little sunshine to your weekday lunches, while also helping you pack in that plant diversity so you feel your best throughout the afternoon. Every mouthful of this tangy noodle salad is full of fresh, vibrant flavours that feel light yet satisfying. Seasonal red grapefruit, chilli, basil, mint and lime bring a refreshing zing, while creamy avocado, crunchy cashews and silky noodles add balance and texture. It's the kind of lunch that looks beautiful on a plate, tastes even better the next day, and leaves you feeling energised, nourished and ready for the rest of the day.

Image of Tangy Avocado & Grapefruit Noodle Salad

Ingredients Serves 2 Cooking Time: 20 minutes For the dressing ½ red onion thinly sliced 1 small chunk of ginger (about 20g / 0.7 oz) finely chopped 1 red chilli finely chopped 2 limes juiced 2 tablespoons maple syrup 1 tablespoon olive oil 2 teaspoons tamari 1 pinch of sea salt For the salad 2 red grapefruits 100 g noodles (about 100g / 3.5 oz; I love this with soba noodles) 2 avocados thinly sliced handful of cashews (about 50g / 1.8 oz) roughly chopped handful of peanuts (about 50g / 1.8 oz) roughly chopped handful of mint (about 15g / 0.5 oz) roughly chopped handful of basil (about 15g / 0.5 oz) thinly sliced pinch of flaky sea salt (to serve) Method Step 1 In a large bowl, toss together the onion, ginger, chilli, lime juice, maple syrup, olive oil, tamari and a pinch of salt. Step 2 Remove the skin and pith from the grapefruits with a knife, then cut each grapefruit into segments over the bowl of onion to catch any juice. Put the segments to one side and squeeze out any juice from the remaining skin and pith into the bowl. Step 3 Bring a saucepan of salted water to the boil. Add the noodles and cook for 4–5 minutes until just cooked. Drain and refresh in cold water, then drain again and transfer to the bowl of onions. Stir everything together until the noodles are evenly coated in the dressing. Step 4 Gently toss the grapefruit segments and avocado through the noodles, then transfer the salad to a shallow serving dish, leaving behind any excess juices. Scatter over the cashews, peanuts, mint, basil and a generous pinch of sea salt flakes. View recipe in the app

View recipe in the app

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