Lupin Salad with roasted pumpkin & beetroot & feta cheese

Ingredients

  • 150g Lupin Agrinemus (crushed and previously dehydrated)
  • 1/3 cup currants
  • 1/3  cup capers
  • Hand full of chopped corianders
  • A small red onion – thinly sliced
  • A small butternut pumpkin or 1 small Okaido – cut into cubes and roasted with a bit of olive oil
  • 2 small beetroots – cut into cubes and roasted
  • 100g feta cheese
  • 1 package of 100g Rucola

Instructions

  • Mix all the dressing ingredients together and mix well.
  • Place the crashed lupin in a bowl with currants, capers, red onion and then pour over a bit of the dressing, mix and put aside for 30 min.
  • In a salad dish, layer rucola, Lupin, roasted pumpkin.
  • Then top with beetroot and feta cheese.
  • Now is time for the remaining dressing.
  • Spread the corianders and little slices of red onion to serve.

Dressing

  • 2 Tbs red wine vinegar
  • 100 mls olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon of mustard powder
  • 1 teaspoon of curry powder
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • Pinch of Sea Salt
salada abobora beterraba assadas e tremoço em portugues
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