Warm lupin and mediterranean roast vegetable salad

Posted 19/10/2016

Serves 10-12 as a side dish


1 cup (120g) Lupin Flakes prepared as per the boiling method
1 small potato, sliced
1 red capsicum, sliced
1 medium size eggplant, sliced
1 large zucchini, sliced
3 medium onions, sliced
1 medium sweet potato, sliced
3 large tomatoes, sliced
4 cloves crushed garlic
2 heaped tbsp capsicum paste
5g oregano
5g paprika
5 tbsp olive oil (or oil your choice)
Salt and pepper to taste

  1. Preheat oven to 180°C.
  2. In a large bowl place all the ingredients except the lupin and toss until well mixed and evenly coated.
  3. Transfer the vegetables to a large baking tray so that they form a single layer.
  4. Roast, tossing occasionally, until well cooked, 30-40 minutes.
  5. Add the boiled lupin and toss through the vegetables.  Return to the oven and roast for a further 5 minutes.

Served with:
Cubed feta and crusty bread this is a nutritious vegetarian meal.

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