Lupin bean, potato and red onion salad with parsley

Ingredients

For 1 serving

• Lupini beans130 g
• Potatoes220 g
• Red onion30 g
• Cherry tomatoes100 g
• Parsley8 g
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Paprikato taste
• Saltto taste

Contains: lupin, sulphites,

Method

1. Bring a small pan of water to the boil. Peel the potatoes and cut them into roughly 2 cm pieces; when the water boils, salt it and cook them for 15 minutes, until a fork slides in easily; drain.
2. Meanwhile, pop the lupini out of their skins by squeezing them between your fingers and rinse them under running water to remove the brine.
3. Thinly slice the red onion, wash and halve the cherry tomatoes, chop the parsley.
4. Combine the warm potatoes, lupini, onion and tomatoes and dress with the oil, red wine vinegar, paprika, a pinch of salt and the parsley.