Ancient Grain & Lupin Salad
Prep time 60mins. Serves 8-10 as a side dish
- 120g lupin flake
- 100g wild rice (or black rice)
- 100g green lentils
- 60g pistachio kernels, roughly chopped
- 30 red seedless grapes, halved
- 2 bunches of dill
- 2 bunches of tarragon
- 1 bunch of mint
- salt & pepper
- 150ml extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- salt & pepper
Place one litre of water into a small saucepan and bring to the boil. Add wild rice, reduce heat and simmer with the lid on for 40-45 minutes, until kernels puff open. Drain and set aside to cool.
While rice is cooking, place green lentils and one litre of cold water into another small saucepan and bring to the boil. Reduce to a simmer and cook, uncovered for about 20 minutes, until lentils are soft but still have a nutty texture. Drain and set aside to cool.
Place lupin flake into a small saucepan and add about 1 litre of cold water. Bring to boil, reduce heat slightly so lupin flake doesn’t boil over, and cook for 5 minutes. Drain flake into a fine mesh sieve, rinse with cold water and drain again. When cool enough to handle, wrap in a clean cloth and squeeze out excess moisture.
While grains are cooking or cooling, put dressing ingredients into a large shallow bowl, whisk until creamy and store in an airtight container.
Combine all grains in a large bowl, toss to combine and season to taste.
Pour ¾ of the dressing onto the grains and set aside to allow the grains to absorb the flavours, at least 30 minutes or the day before. Keep the remaining dressing in an airtight container until the next stage.
Just before serving add the chopped pistachios, grapes and roughly chopped herbs. Toss in the remaining dressing and serve.
Notes: Seasoning is essential for this salad. Don’t be shy. We recommend a good quality sea salt and ground white pepper.