This is another “replace” recipe of Lupin. Bulgur Wheat, which is normally used in Tabbouleh, is not really common in Australia. So I just thought why can’t we use our Western Australian produce – Lupin instead.
Or, if you are new to Lupin, maybe you can make this tabbouleh along with my Lupin Hummus, and then you can have a Middle Eastern style dinner! Lupin is so versatile so I like it. Gluten free is certainly a bonus as well.
Hope you like it.
80ml Lupin Flakes
300ml finely chopped Flat-leaf Parsley Leaves
50ml finely chopped Mint Leaves
2 Tomatoes – chopped
1 Lebanese Cucumber – chopped
1 Onion – chopped
150ml Lemon Juice (about 2 lemons)
3 Tablespoons of Extra Virgin Olive Oil
1 Teaspoon of Soy Sauce (for gluten free option, please use gluten free soy sauce)
Sea Salt and Black Pepper to season
- Prepare Lupin. Place lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Put it aside.
- Put all of herbs and vegetables into a large bowl. Add the lupin, lemon juice, olive oil and soy sauce to the bowl as well. Mix thoroughly and season it with sea salt and black pepper. Serve it cold. It will be better the next day when the flavour has settled.