Warm Lupin and Mediterranean Roast Veggies Salad

Warm Lupin and Mediterranean Roast Veggies Salad

Prep 15 mins, Roasting 40mins. Serves 6 as a side. (GF) (V).  Per serve: 135 Cal, 7g Protein, 7g Fat, 9g Carb, 7g Fibre.


  • 70g       Lupin flake
  • 125g     small sweet  potato, diced into 2cm cubes
  • 150g     butternut pumpkin diced into 2cm cubes
  • 75g       red capsicum chopped.
  • 200g    1 medium size eggplant,diced into 2cm cubes
  • 100g    1 medium  zucchini,diced into 2cm cubes
  • 50g      1 small onion, cut into slices
  • 200g    3 small tomatoes,diced into 2cm cubes  
  • 5g        2 cloves garlic chopped finely
  • 20g      1 heaped tbsp capsicum relish or tomato relish or tomato paste
  • 1 tsp    Oregano
  • 1 tsp    Paprika
  • 35ml    Olive Oil (or oil your choice)
  • Salt and pepper to taste
  • Balsamic Glaze or Vinegar (optional)


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 70g of Lupin flake into 250mls 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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