Orange lupin vegetables with chargrilled squid in mint yoghurt




120g      Rings of fresh squid, 20g        Dill chopped
40ml      Lemon juice
5g          Paprika

40ml      Olive oil

Salt and pepper

Mint yoghurt

300ml    Buttermilk/yoghurt
80g        Cucumber peeled,                   seeded and nely                       chopped
20g         Fresh mint
2             Garlic cloves

Fresh mint leaves to garnish
Salt and pepper

SOURCE: GIWA Australian Sweet Lupin Recipes

Orange lupin

200g     Lupin grits
200ml   Orange juice

5g         Cinnamon
10g       Cumin
50ml     Honey
60ml     Olive oil

50g       Orange segments
Salt and pepper


100g     Small pieces peppers
10g       Mint leaves
60g       Kalamata olives

60g       Diced tomatoes
40g       Thin slices onions


1.    Soak lupin grits in hot water for           20 min and drain.


2.    Cook the lupin grits using                   orange juice for 15 min.

3.    Lupin should absorb all the                 liquid while cooking, if                         necessary sprinkle some water               

4.     After the lupin grits has nished            cooking, carefully mix honey,              cinnamon, cumin and olive oil            before seasoning.


5.      Allow the lupin to cool and                 then mix it with the vegetables           and orange segments.


6.      Season squid with salt, pepper,           paprika, lemon juice and olive             oil and chargrill the squid.


7.      Cut the chargrilled squid into             strips and place them on                     prepared salad.


8.      Sprinkle dill on top.


9.      Mix all the ingredients for mint           yoghurt and season to taste.

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