- Prep Time
5 Minutes
- Servings
2 People
- Cooking Time
5 Minutes
Ingredients
1 cup Mountain Lupins (cooked as precooking instructions)
1 cup Olive Oil
1 tablespoon Lemon Juice
Fresh Dill
Salt & Black Pepper to taste
Grain Bowl
1 cup marinated Lupins
1 cup Brown Rice, cooked
1 small Butternut, cubed & roasted
3 cups Baby Spinach, blanched in hot water for 2 minutes and then drained
1/2 cup Pomegranate Arils
1/4 cup Parmesan, finely shaved
A handful Spring Onions, chopped
Roasted Flax Seeds
Roasted Pistachios, chopped
Mountain Balsamic Dressing
Directions
1. Combine all ingredients for the Lupins together and refrigerate overnight.
2. In a large bowl, toss Lupins, rice, butternut, baby spinach & pomegranate together. Spoon into a serving bowl and top with parmesan, spring onions, flax seeds & chopped pistachios. Dress with Mountain Balsamic Dressing & enjoy!
Precooking tips
· To prepare the lupins, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 15 – 20 minutes or boil on the stove for about 60 minutes. Lupins have to be soaked and cooked to your desired consistency – the shorter you cook the firmer the bean & skin. You can prepare a large batch as per above and freeze in containers to use as and when you require.
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