Moroccan Lupin Salad
Prep time 10minutes. Serves 4 (GF) (Vegan)
- 150g lupin flake
- 60g capers
- 85g currants
- One pomegranate (seeds)
- small red onion sliced into thin slivers, chopped parsley to garnish
- salt & pepper
- 170ml extra virgin olive oil
- 60ml red wine vinegar
- 1 ½ tsp mustard powder
- 1 ½ tsp curry powder
- 1 tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 tsp sugar
Place the lupin flake into 500ml of hot water. Bring to boil, reduce heat slightly so lupin flake doesn’t boil over, and cook for 3 minutes.
Drain flake into a fine mesh sieve. When cool enough to handle, wrap in a clean cloth and squeeze out excess moisture. Place cooked flake in a dish and spread out with a fork to cool down quickly.
While lupin flake is cooling, whisk dressing ingredients together until mixed. Pour the dressing on the cooling lupin, as well as adding the capers, currants, pomegranate seeds and onions and mix through. Allow this to cool to room temperature.
Serve on a shallow platter garnish with extra slivers of red onion, chopped parsley and pomegranate. Season with salt and pepper to taste.
Tastes even better the following day and will keep in the fridge for 5 days.