Lupin Broad Bean Salad
(Recipe adaption by Deb Walsh based on a Yotam Ottolenghi recipe, from the Plenty cookbook)
Serves 8 as a side salad
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.
Saute 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.