Since we're doing so much training at the moment, we have a little rule when it comes to eating at the weekend. On Saturdays, after the training ride, we eat whatever we fancy and in whatever quantity we need to satisfy, while on Sunday we try and bear in mind the word 'nourish', since recuperation is just as important to the training as the actual bike ride.
While mooching in the supermarket this Sunday, as I so love to do, I couldn't help be drawn in by the citrus fruits section. Something inside me was hankering after some juicy citrus, and I just couldn't leave without picking up a fresh pink grapefruit, which is one of my favourite treats in the world.
I got home and fancied a salad for lunch, and as I love the idea of fruits in salad (check out some of my experiments here) I decided to have a go at a grapefruit salad. I was delighted with the result; it brought some real sunshine into a very rainy Sunday in June, and was ready to eat in under 10 minutes!
1 pink grapefruit, peeled
1 tin chickpeas, drained
A handful of fresh mint
Mixed lettuce leaves
Olive oil (extra virgin if possible!)
Sea salt flakes
Remove the grapefruit flesh from the skin and scatter over the lettuce with chickpeas and mint. Drizzle the salad with olive oil and balsamic vinegar and season! Done!
When I announced that I had to post about the lunch I was eating, Daniel said I should do a post about his lunch too. Marmite on toast with baked beans and cheese - if you don't fancy salad, this is always a winner!