Lupin Broad Bean Salad

Lupin Broad Bean Salad

Prep time 15 mins. Serves 8 as a side salad

(V) (GF)


  • 200g lupin flake
  • 2 bunches spring onions, cut on the diagonal
  • 500g broad beans (fresh or frozen)
  • 4 garlic cloves
  • 2 lemons, zest and juice
  • 1 bunch parsley (or other herb of your choice)
  • 50ml extra virgin olive oil, for dressing extra olive oil for sautéing
  • salt & black pepper


  • Boil three litres of water in a large saucepan, add lupin flake and cook for 3 minutes.
  • Drain and when cool enough to handle, squeeze dry by hand or in a clean cloth.
  • Set aside. Sauté spring onions in olive oil and seasoning until soft and translucent, add cooked lupin flake and stir until well combined.
  • Remove from heat and set aside. This step can be done the day before.
  • Defrost broad beans in microwave for roughly 2 minutes on high. Ignore the instruction on the package, you will need to defrost them until skin is loose but no more.
  • Skin broad beans and add to lupin flake.
  • Add chopped parsley.


  • In a mortar and pestle, crush garlic with a little sea salt to make a paste.
  • Add juice and zest of lemons, and extra virgin olive oil.
  • Stir dressing to combine and drizzle over lupin flake mix.
  • Toss gently to combine.


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