Moroccan Roast Pumpkin & Lupin Superfood Salad
150g lupin flake
1 1/2 cup currants
1/2 cup raisins
1/3 cup capers
Handful of chopped parsley
1/4 small red onion thinly sliced
1/2 small butternut pumpkin – cubed, coated in oil – roasted.
2 small beetroots quartered (roasted or canned)
100g feta cheese
4 handfuls of baby spinach
60mls (3 x tablespoons) red wine vinegar
170mls olive oil
1 1/2 teaspoons mustard powder
1 1/2 teaspoons curry powder
1 teaspoon ground cummin
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons white sugar (optional)
Salt to taste
Mix all the dressing ingredients together and mix well. Season to taste.
Place lupin flake in a bowl with currants, raisins, capers, red onion and then pour over ¾ of the dressing and mix, and let stand for 30 mins minimum
(may be made the night before and left in fridge).
Mix in the roasted pumpkin to the lupin flake and stir gently so as not to mash the pumpkin.
In a salad bowl, layer spinach, lupin flake/ pumpkin mix, beetroot and feta cheese, then dress with remaining dressing.
Garnish with parsley and a few slivers of red onion