Serves 2

• 2 oz. quinoa, uncooked

• 1 grapefruit

• ½ avocado

• ½ cup sweet corn, drained

• 2 mint springs, leaves only, chopped

• ¼ cup pistachio kernels

• 1 tbsp. olive oil

• ½ cup bean sprouts

• 2 handfuls lambs lettuce

Cook the quinoa according to instructions on packaging, and then cool slightly. In the meantime, peel the grapefruit and using a sharp knife cut out the segments, collecting the juice in a bowl.

Cut the avocado in half, remove the pit and scoop out the flesh, then cut into strips and lay in the grapefruit juice.

In a bowl, mix together the cooked quinoa, sweet corn, mint, olive oil and bean sprouts. Season with salt and pepper.

Place a handful of lettuce on a serving dish and spoon the quinoa on top. Divide the avocado and grapefruit segments on top.

Served drizzled with the grapefruit juice and top with pistachio nuts.