Crispy Lupin ‘Pangrattato’ with green beans

Posted 27/01/2017

1 cup (120g) Lupin Flakes
80g slivered almonds (or hazelnuts)
2 anchovy fillets, chopped finely (optional)
2 tbs olive oil
1 clove garlic, crushed
8 sprigs (1 cup) fresh-leaf parsley, roughly chopped
8 sprigs thyme, roughly chopped
1 tbsp fresh lemon juice
½ tsp lemon zest
Salt & pepper to taste

  1. Preheat oven to 170°C.
  2. In a bowl toss all the ingredients until well mixed and evenly coated.
  3. Transfer the mix to a shallow baking tray, lined with baking paper.
  4. Roast, tossing occasionally, until golden brown for 15-20  minutes.

This delicious crunchy garnish adds another dimension to your steamed or blanched vegetables. Works particularly well sprinkled on French beans, grilled asparagus or steamed broccoli dressed with a Dijon mustard dressing.

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