Broad Bean Salad

Serves 6

Ingredients:

• 1 cup (120g) Lupin Flakes
• 1 bunch spring onions, cut on the diagonal
• 250g broad beans (fresh or frozen)
• 2 garlic cloves
• 1 lemon, zest and juice
• 1/2 bunch parsley (or another herb of your choice)
• 25ml Extra Virgin Olive Oil, for dressing
• Extra olive oil for sautéing
• Salt and pepper

Method:

1. Add Lupin Flakes to 3 cups of hot water and bring to a boil. Boil for 3 minutes, then strain. Let cool before squeezing out excess moisture.
2. Sauté spring onions until soft and translucent. Add the cooked Lupin Flakes and stir until well combined. Remove from heat, season with salt and pepper, and set aside to cool. This step can be done the day before.
3. Defrost broad beans in the microwave for roughly 2 minutes on high. Defrost them just enough so the skin becomes loose but not fully cooked. Remove the broad bean skins and add the beans to the Lupin Flakes. Then add the dressing, chopped parsley, and toss everything together.

Dressing:

• Combine the juice and zest of the lemon, crushed garlic, sea salt, and extra virgin olive oil. Stir to combine and drizzle over the salad.