PRODUCTS WE RECOMMEND

Pomegranate and Lupin Salad

(Recipe adaption by Deb Walsh based on Yotam Ottolenghi’s ‘Kisir’, from the Plenty cookbook)

Serves 10 as a side salad

The Lupin Flake *

300g Lupin Flake
2 large onions, finely diced
90 ml olive oil
4 tbs paprika paste **
Salt and pepper to taste (seasoning)

Boil about three litres of water in a large saucepan, add Lupin Flake and cook for 3 minutes.  Drain and when cool enough to handle, squeeze dry by hand or in a clean cloth.  Set aside.

Saute onion in olive oil and seasoning until soft and translucent, add paprika paste and cook through.  Add cooked Lupin Flake and stir until well combined.  Remove from heat and set aside. This step can be done the day before.

For the salad *

4 medium tomatoes, peeled, seeded and chopped
3 spring onions, finely sliced
3 fresh green chillies, deseeded and finely chopped
Parsley, roughly chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tbs lemon juice
1 tbs pomegranate molasses

Prepare tomatoes, spring onions, chilli and parsley and set aside.  Combine garlic, cumin, lemon juice and pomegranate molasses, lightly whisk and add to other salad ingredients.  Mix with Lupin Flake at least one hour before serving.  Check seasoning and adjust with salt, pepper or lemon juice as required.

To serve *

Handful of mint leaves, roughly chopped or torn
3 spring onions, finely sliced
Olive Oil
Seeds from 1 pomegranate

Spoon Kisir onto serving place, drizzle with olive oil, top with mint and spring onions and scatter pomegranate seeds.

* Shopping basket ingredients.
** Available from Middle Eastern food stores.  Use tomato paste if not available but make sure tomato paste is cooked out before removing from heat.