Lupin and lentil with pineapple tabbouleh and pomegranate – Aussie Lupin Beans
A quick and easy to prepare nutty salad.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
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- Spoon
- Serving bowl
Ingredients
- 50 g lentils
- 50 g lupin splits
- 1 tbsp caraway seeds
- 50 g cashew nuts, roasted
- 150 g italian parsley, finely chopped
- 100 g tomatoes, diced
- 80 g shallots, finely chopped
- 40 g fresh mint, finely chopped
- 200 g fresh pineapple, diced
- 5 g sweet paprika
- 1 pinch salt
- pineapple leaves
- 20 g pomegranate
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