Ancient Grain Salad

Serves: 10 (as a side dish)

Ingredients:

• 1 cup (120g) Lupin Flakes
• 100g wild rice (or black rice)
• 100g green lentils

Dressing:

• 150ml extra virgin olive oil
• 2 tbsp Dijon mustard
• Juice of 1 lemon
• Salt and pepper

Garnish:

• 60g pistachio kernels, roughly chopped
• 30 red seedless grapes, halved
• 2 bunches of dill, roughly chopped
• 2 bunches of tarragon, roughly chopped
• 1 bunch of mint, roughly chopped
• Salt and pepper

Method:

1. Boil 1 liter of water, add wild rice, and stir. Reduce heat and simmer with the lid on for 40–45 minutes, until tender. Drain and set aside to cool.
2. Meanwhile, add lentils to 1 liter of cold water and bring to a boil. Reduce to a simmer and cook uncovered for about 20 minutes, until lentils are soft but still have a nutty texture. Take care not to overcook. Drain and set aside to cool.
3. While the lentils are cooling, boil Lupin Flakes in 3 cups of hot water for 3 minutes, then strain. Let cool before squeezing out excess moisture.
4. In a large bowl, combine all cooked grains, lentils, Lupin Flakes, and the remaining fresh ingredients.
5. In a separate bowl, mix olive oil, mustard, lemon juice, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to combine.
6. Serve chilled or at room temperature. Garnish the dish with grapes, pistachios, dill, tarragon, mint, and additional salt and pepper as desired.

Note:

• Seasoning is essential for this salad. Do not be shy. We recommend using high-quality salt, ground white pepper, and finishing with freshly ground black pepper.
• This salad makes great leftovers and keeps well for 2–3 days.