Moroccan Roast Pumpkin & Lupin Superfood Salad
150g Lupin flake
1/3 cup currants
1/3 cup capers
Handful of chopped parsley
1/4 small red onion – thinly sliced
½ small butternut pumpkin – cubed, coated in oil & roasted
2 small beetroots quartered (roasted or canned)
100g feta cheese
4 handfuls of baby spinach
3 Tbs red wine vinegar
170mls olive oil
1 ½ tsp mustard powder
1 ½ tsp curry powder
1 tsp cummin powder
1/4 tsp cinnamon
1/4 tsp ground nutmeg
Salt to taste
Mix all the dressing ingredients together and mix well. Season to taste.
Place Lupin flake in a bowl with currants, capers, red onion and then pour over ¾ of the dressing, mix together then let stand for a minimum of 30 minutes (may be made the night before and stored in fridge).
In a salad dish, layer spinach, Lupin mix, roasted pumpkin, beetroot and feta cheese, then drizzle over the remaining dressing.
Garnish with parsley and a few slivers of red onion to serve.