Moroccan Roast Pumpkin & Lupin Superfood Salad


  • 150g Lupin Flake
  • 1/3 cup currants
  • 1/3 cup capers
  • Handful of chopped parsley
  • ¼ small red onion – thinly sliced
  • ½ small butternut pumpkin – cubed, coated in oil & roasted
  • 2 small beetroots quartered (roasted or canned)
  • 100g feta cheese
  • 4 handfuls of baby spinach


  • 3 Tbs red wine vinegar
  • 170ml olive oil
  • 1 ½ tsp mustard powder
  • 1 ½ tsp curry powder
  • 1 tsp cumin powder
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • Salt to taste


Mix all the dressing ingredients together and mix well. Season to taste.

Place Lupin Flake in a bowl with currants, capers, red onion and then pour over ¾ of the dressing, mix together then let stand for a minimum of 30 minutes (may be made the night before and stored in fridge).

In a salad dish, layer spinach, Lupin Flake mix, roasted pumpkin, beetroot and feta cheese, then drizzle over the remaining dressing.

Garnish with parsley and a few slivers of red onion to serve.