John Myers
Ingredients for 4 servings:
- 250 g lupin seeds, pickled
- 5 tbsp parsley, flat finely chopped
- 5 tbsp olive oil
- 1 lemon(s), the juice
- 4 spring onions, cut into rings
- Sea salt
- Freshly ground black pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
vegan, plant-based protein source, quick to make
Drain the brine from the lupin seeds, place the seeds in a sieve, and rinse with cold water. Place them in a salad bowl along with the parsley and the sliced spring onions. Mix the olive oil with the lemon juice and pour over the lupin seed and parsley mixture. Stir everything together. Season with salt and pepper to taste. Add salt carefully. The seeds are soaked in brine and are therefore already very spicy. The lemon makes the salad very refreshing. If lemon juice is too tart for you, simply use a little less. Pickled lupin seeds are available in Turkish and Arab supermarkets, as well as health food stores. They contain a lot of plant-based protein and are an ideal protein substitute in a meat-free diet. The seeds are very filling, so the above amount is sufficient for 4 servings, for example, as a small appetizer/mezza, a small side dish, for grilling, etc.
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