Fennel Salad with Lupin Beans
This salad showcases the not so common lupin beans. Just like soy beans, lupin beans are full of protein and grow more easily in Europe. That’s why these legumes are gaining popularity. The fennel and lupin beans will keep a bit of a bite and together with the nice spices and spinach, it makes a good summer salad.
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Zutaten
4 Portionen
275 g
2
680 g
200 g
Couscous (whole wheat)
Fenchel
Lupin beans (pre-cooked, in pot)
Spinat
400 ml
2 TL
2 TL
2 TL
2 TL
1
1
4 Zehn
10 g
Gemüsebrühe
Senf
Kurkuma
Kümmel
Zimt
Zitrone (saft)
Rote Chilischoten
Knoblauch
Frische Petersilie
Tip
In the Netherlands you can find lupin beans at Ekoplaza, Odin and the larger AH and Jumbo supermarkets.
Vorbereitung
10 min
- Cut away the fennel stalks and the root and cut like an onion into thin strips
- Petersilie fein hacken
- Chop chili finely
Kochen
10 min
Gemüsebrühe zubereiten
Cook the lupin bean with the garlic, mustard, turmeric, cumin and cinnamon
auf mittlerer/hohen Hitze ~3 Min
Cook fennel in water and 2 tea sp lemon juice
boil water before adding fennel ~5 min
Cook couscous in bouillon
follow instructions of the couscous ~5 min
Serve couscous with fresh spinach, lupin beans, fennel and parsley. Add to taste: chilli pepper and more lemon juice.
