Crunchy Protein Salad

Thanks to Mary Ann for this healthy fix! 


·       Handful of sweet baby spinach

·       5 snow peas

·       Handful of grated carrots

·       Handful of chopped cabbage

·       1 x head broccoli – blended in food processor

·       50 gms Goats Cheese - crumbled

·       ½ cup of Pomegranate seeds

·       ¼ cup Lupin Crumb


Blend the snow peas, spinach, carrots, cabbage, broccoli and goats cheese together in a bowl

Transfer to a serving dish

Sprinkle the Lupin Kibble over the salad and then sprinkle the pomegranate seeds

Pour salad oil and Fig Glaze (or Balsamic Glaze) over salad and serve (or use preferred dressing)

Peppered Beef Patties with Diane Sauce

Recipe can be made a day ahead; store patties and sauce separately in fridge.

  • 750g minced beef
  • 1 small onion, grated
  • 2 cloves garlic, crushed
  • 2 tblspn chopped fresh parsley
  • 2 eggs, lightly beaten
  • 1 cup Lupin Crumb
  • 1 tblspn cracked black pepper
  • 1/4 cup vegetable oil
  • 1 tblspn brandy
  • 40g butter, chopped
  • 2 cloves garlic, crushed, extra
  • 300ml thickened reduced-fat cream
  • 1 1/2 tblspn Worcestershire sauce 
  1. Combine mince, onion, garlic, parsley, eggs, lupin crumbs and pepper in bowl; mix well. Shape the mixture into 8 patties.
  2. Heat oil in pan, add patties; cook until browned and cooked through. Remove from pan, cover to keep warm.
  3. Drain fat from pan, add brandy to same pan, stir over heat until almost evaporated. Add remaining ingredients to pan; simmer, uncovered, until reduced by one third; strain. Serve patties with sauce. Serves 4. 

Tuna Broccoli Mornay

  • 125g broccoli
  • 125g cauliflower
  • 1 medium red pepper, chopped
  • 60g butter
  • 2 tblsp plain flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup grated tasty cheese
  • 425g can tuna, drained
  • 15g butter, extra
  • 1/2 cup Lupin Kibble
  • 1 tblspn fresh parsley
  • pinch paprika
  1. Break broccoli and cauliflower into florets, place in large shallow dish with pepper, cover, cook on HIGH for 3 minutes; drain.
  2. Melt butter in the same dish on HIGH for 1 minute, stir in flour then milk, cook on HIGH for about 2 minutes or until mixture boils and thickens; stir occasionally. Stir in cream and cheese, then vegetables and tuna.
  3. Melt extra butter in a small bowl on HIGH for 15 seconds, stir in kibble, parsley and paprika. Sprinkle over tuna mixture, cook on HIGH for about 5 minutes or until heated through. Serves 4. 

Turkish zucchini fritters with garlic yoghurt sauce

Serves 6 Prep and Cook time 30 Minutes

  • 2 medium carrots, grated coarsely
  • 3 medium zucchini, grated coarsely
  • 2 green onions sliced thinly
  • 2 tblsp coarsely chopped fresh dill
  • 2 tbslp coarsely chopped fresh flat leaf parsley
  • 200g fetta, crumbled
  • 1 tsp sweet paprika
  • 1 1/2 tsp ground cumin
  • 1/2 cup Lupin Flour
  • 1/4 cup spelt or plain flour
  • 3 eggs, whisked lightly
  • sunflower oil, to shallow-fry
  • lemon wedges, to serve

Garlic Yoghurt Sauce

  • 1 cup Greek style yoghurt
  • 1 tblsp lemon juice
  • 1 small clove garlic, crushed
  • 1 tblsp coarsely chopped fresh dill
  1. GARLIC YOGHURT SAUCE: Combine the ingredients in a small bowl; season to taste.
  2. Squeeze excess liquid from carrot and zucchini, discard liquid. Press vegetables well between sheets of paper towel until very dry.
  3. Combine grated vegetables with onion, herbs, feta, spices, flours and eggs in a large bowl; season. Shape 1/2 cup measurements into fritters.
  4. Heat the oil in a large frying pan over medium heat. Shallow-fry the fritters, in batches, for 3 minutes on each side or until browned lightly and cooked through. 
  5. Drain fritters on paper towel. Serve the fritters with the Garlic Yoghurt Sauce and lemon wedges.


Shoulder of Lamb with Garlic Crust


  • 1 shoulder lamb
  • 2 cups water
  • 1 chicken stock cube
  • ½ tsp rosemary
  • 2 cloves garlic
  • 3 tblsp chopped parsley
  • ½ cup Lupin Crumb   
  • 1 tblsp lemon juice
  • 60g butter or margarine
  • 1 cup water
  • 1 ½ tblsp brown sugar
  • ¼ cup bottled mint sauce


1. Place lamb in baking dish, pour in 1 cup water, add crumbled stock cube, sprinkle rosemary over top of lamb. Bake uncovered in moderate oven 1 hour. Remove from oven, leave 10 minutes.

2. Meanwhile mix together crushed garlic, parsley, lupin, lemon juice, salt, pepper and softened butter. Spread this mixture over top of cooled lamb to form a crust.

3. Return lamb to oven, add remaining water, bake further 1-1 ¼ hours or until lamb is cooked. Remove lamb from dish, keep warm.

4. Place dish on top of stove, add water, stir over high heat until liquid is reduced to ¾ cup, stir in mint sauce and brown sugar. Simmer sauce 3 minutes, strain into serving jug. If desired 1 tblsp chopped mint can be stirred into sauce after being strained