Lupin and lentil with pineapple tabbouleh and pomegranate
Yields4 Servings
Lupin tabbouleh
50 g lentils
50 g lupin splits
1 tbsp caraway seeds
50 g cashew nuts, roasted
150 g italian parsley, finely chopped
100 g tomatoes, diced
80 g shallots, finely chopped
40 g fresh mint, finely chopped
200 g fresh pineapple, diced
5 g sweet paprika
1 pinch salt
Garnish
pineapple leaves
20 g pomegranate
Method
1
Soak lupin splits in hot water for 20 minutes and drain. Cook the lupin in hot water for 20 minutes.
2
Roast caraway seeds and sprinkle on top of the salad.
3
Cook lentil same as lupins.
4
Soak the roasted cashew nuts in 20 minutes.
5
Mix all the ingredients lupin, lentil, nuts and diced pineapple.
6
Season well with lemon juice, olive oil and salt.
7
Garnish with pomegranate and pineapple leaves.
Recipe Credit: Grain Industry Association of Western Australia
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Ingredients
Lupin tabbouleh
50 g lentils
50 g lupin splits
1 tbsp caraway seeds
50 g cashew nuts, roasted
150 g italian parsley, finely chopped
100 g tomatoes, diced
80 g shallots, finely chopped
40 g fresh mint, finely chopped
200 g fresh pineapple, diced
5 g sweet paprika
1 pinch salt
Garnish
pineapple leaves
20 g pomegranate