Beetroot, feta and lupin tart

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Inspired by winter veggies and the mighty lupin flake, Ceire’s Kitchen has created this new healthy recipe. It’s fresh, hearty, packed full of protein, Low GI and packed full of nutritional goodness. The Lupin Co have got all the details about why lupin is the new superfood and the Lions Outback Vision team are excited to offer diabetes-friendly recipes for families…

Ingredients:

  • 1 cup cooked lupin flakes (see packet for cooking instructions)
  • 1/2 cup grated cauliflower
  • 1/2 cup spelt flour (substitute with gluten-free flour if needed)
  • pinch salt
  • 1 egg

(Mix all ingredients together, press into a tart tin and bake for 15 min at 180’C.)

  • 1 cup cooked beetroot, cut into chunks
  • 1/2 cup broccoli
  • 1/2 red onion, sliced and sautéed on a low heat with 2 TBS olive oil
  • 1 small block of crumbled feta
  • 3 eggs, whisked
  • 1/2 cup greek yoghurt
  • 1/4 cup milk
  • pinch of salt and pepper
  • Sprigs of thyme

(Mix all ingredients together, pour into the baked lupin pastry base and bake for about 30 min at 180’C.)

Garnish with fresh parsley and drizzle with olive oil.