Lupin, farro, cherry tomato and basil salad
A high-protein summer salad, perfect to make ahead.
Open in the appPer serving
- Calories
- 545 kcal
- Protein
- 36.7 g
- Carbohydrates
- 57.7 g
- Fat
- 21.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Lupini beans180 g
- Farro45 g
- Cherry tomatoes150 g
- Cucumber80 g
- Basil5 g
- Black olives15 g
- Extra virgin olive oil1 tablespoon
- White wine vinegar1 teaspoon
- Saltto taste
Contains: gluten, lupin, sulphites,
In season: June – September
Method
- Bring a pot of salted water to the boil, rinse the spelt and cook it over medium heat for 25 minutes, until tender but still firm; drain, rinse under cold water and drain well.
- Meanwhile peel the lupins by squeezing them between your fingers; wash and halve the cherry tomatoes; wash the cucumber and dice it into about 1 cm pieces.
- Combine the spelt, lupins, tomatoes, cucumber, black olives and torn basil in a bowl.
- Dress with the oil, white wine vinegar and a little salt (the lupins are already salty) and toss.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.