Crispy Lupin ‘Pangrattato’ with green beans
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
- Preheat oven to 170°C.
- In a bowl toss all the ingredients until well mixed and evenly coated.
- Transfer the mix to a shallow baking tray, lined with baking paper.
- 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.