Warm Lupin and Mediterranean Roast Veggies Salad

Warm Lupin and Mediterranean Roast Veggies Salad

Prep 15 mins, Roasting 40mins. Serves 10-12 as a side. (GF) (V)

Ingredients

  • 120g (1 cup) Lupin flake
  • 250g   1 small sweet  potato, diced into 2cm cubes
  • 300g   1/4  butternut pumpkin diced into 2cm cubes
  • 150g   1 red capsicum chopped.
  • 400g   1 medium size eggplant,diced into 2cm cubes
  • 200g   1 medium  zucchini,diced into 2cm cubes
  • 100g   1 large onion, cut into slices
  • 375g   3 large tomatoes,diced into 2cm cubes  
  • 10g     4 cloves garlic chopped finely
  • 40g     2 heaped tbsp capsicum relish or tomato relish or tomato paste
  • 2 tsp Oregano
  • 2 tsp    Paprika
  • 75ml (5 tbsp) Olive Oil (or oil your choice)
  • Salt and pepper to taste
  • Balsamic Glaze or Vinegar (optional)

Method

Preheat oven to 180°C.  

In a  large bowl place all the ingredients except the lupin and balsamic glaze and toss until well mixed and evenly coated.  

Transfer the vegetables to a very large baking tray so that they form a single layer.

Roast, tossing occasionally, until well cooked, 30-40 minutes.

While veggies are roasting place 120g of Lupin flake into 500mls of hot water and boil for 3 minutes stirring often and taking care so lupin flake doesn’t boil over (reduce heat if needed)

Drain flake into a fine mesh sieve, and drain. When cool enough to handle, wrap in a clean cloth and squeeze out excess moisture.  Allow to cool.

Add the cooked lupin to the roast veggies and toss through gently. Drizzle with a little extra olive oil and either a balsamic glaze or vinegar to finish.

Served with cubed feta and crusty bread it becomes a meal on it’s own.  

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