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.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Ingredients
4 servings
275 g
2
680 g
200 g
Couscous (whole wheat)
Fennel
Lupin beans (pre-cooked, in pot)
Spinach
400 ml
2 tea sp
2 tea sp
2 tea sp
2 tea sp
1
1
4 cloves
10 g
Bouillon (vegetable)
Mustard
Turmeric
Cumin
Cinnamon
Lemon (juice)
Red chilli pepper
Garlic
Fresh parsley
Tip
In the Netherlands you can find lupin beans at Ekoplaza, Odin and the larger AH and Jumbo supermarkets.
Prep
10 min
- Cut away the fennel stalks and the root and cut like an onion into thin strips
- Chop parsley finely
- Chop chili finely
Cook
10 min
Make bouillon
Cook the lupin bean with the garlic, mustard, turmeric, cumin and cinnamon
medium/high heat ~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.
