Lupine Seed Parsley Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lupine seeds, pickled
- 5 tablespoon parsley, smooth, finely chopped
- 5 tablespoon olive oil
- 1 lemon (s), add the juice from it
- 4 spring onions, cut into rings
- sea-salt
- Black pepper freshly ground
Print Recipe
Pin Recipe Instructions
- Drain the brine from the lupine seeds, place the seeds in a sieve and rinse with cold water. Place in a salad bowl with the parsley and the spring onions cut into rings. Mix the olive oil with the lemon juice and pour over the lupine seed and parsley mixture. Mix everything together. Salt and pepper to taste. Carefully dose the salt. The kernels are placed in brine and are therefore very spicy.
- The salad tastes very refreshing thanks to the lemon. If the juice of a lemon is too sour for you, just take a little less. Pickled lupine seeds are available in Turkish and Arab supermarkets, but also in health food stores. They contain a lot of vegetable protein and are an ideal substitute for protein in a meatless diet. The kernels are very filling, so the above amount is designed for 4 servings, as e.g., small starter / mezza, small side dish, for grilling etc.
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