Lupin and lentil with pineapple tabbouleh and pomegranate

Yields4 Servings
Category, ,

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

Directions

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.

Lupin and lentil with pineapple tabbouleh and pomegranate