1. Bring 1.5L water to boil in kettle.
Combine mince with 1 tsp Italian herbs, salt and pepper. Roll into 16 even sized balls. Heat frypan over medium-high heat with 1 tbsp oil and brown meatballs 4-5 minutes, turning. Remove to plate and keep pan on heat.

2. Dice onion and carrot. Add to frypan along with 1 tbsp oil and spice mix. Cook for 4-5 minutes until softened.

3. Pour in tomato sugo and 1/2 jar of water. Return meatballs to pan and simmer for 10-12 minutes until cooked through.

4. Heat frypan over medium-high heat. Trim and halve green beans and broccolini. Add to pan along with 1 tbsp oil. Season with salt and pepper. Cook for 3-4 minutes until just tender. Set aside.

5. Place lupin, sultanas, crumbled stock cube and 1.5L boiled water in a saucepan. Bring to the boil and cook for 3 minutes. Strain, squeeze out excess water using a sieve (see notes). Fluff with a fork. Toss through thyme leaves and 1/2 tbsp olive oil.

6. Divide lupin evenly among plates. Top with meatballs and serve with side of greens.

Notes:
The more water you squeeze out of the lupin, the fluffier it will be. Use the back of a wooden spoon to press it down in the sieve.



Use a good quality stock which is important for flavouring the lupin. Season to taste at the end.

Beef mince 600g
Brown onion 1
Carrot 1
Moroccan spice mix 1 packet (30g)
Tomato sugo 1 jar (350g)
Green beans 1/2 punnet (125g)
Broccolini 1 bunch
Lupin flakes 2 cups (240g)
Sultanas 1 packet (40g)
Thyme 1/3 packet

From your pantry:
oil (for cooking+ olive), salt, pepper, dried Italian herbs, stock cube (of choice)