Carrot burgers with burnt orange & lupin salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Fluffy lupin flakes with sweet currants, tossed with sautéd spring onions and beans. Served with carrot burgers and a burnt orange dressing.
1. Bring a saucepan of water boil. Add lupin and currants to cook for 3 minutes. Strain, rinse and squeeze out excess water using a sieve. Fluff with a fork and set aside in a large bowl.

2. Zest 1/2 orange and add to lupin. Heat a frypan over medium-high heat. Cut orange in half. Coat cut side with olive oil and place down in pan to cook for 5 minutes until charred. Remove and set aside.

3. Add 1/2 tbsp oil to pan. Slice spring onions and green beans. Add to pan as you go. Cook for 5 minutes until softened. Add to lupin and keep pan on heat.

4. Heat a frypan over medium heat. Add patties to pan (add oil if needed), cook for 2 minutes on each side, or until heated through.

5. Whisk together juice from one 1/2 burnt orange with 1 tbsp vinegar and 2 tbsp olive oil. Chop coriander. Toss with lupin and 1/2 the dressing. Season lupin with salt and pepper.

6. Divide lupin salad, rocket and burgers among plates. Dollop with beetroot dip and serve with remaining burnt orange half to squeeze over top.

Squeeze as much liquid as possible out of the lupin for an extra fluffy texture.
Lupin flakes, 1 tub (150g)
Currants, 1 packet (40g)
Orange, 1
Spring onions, 1/3 bunch *
Green beans, 1 bag (250g)
Coriander, 1/2 packet *
Carrot burgers, 2 x 2 pack
Beetroot dip, 1 tub
Rocket leaves, 1/2 bag (100g) *

Oil (for cooking + olive), salt, pepper, red wine vinegar