Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Shane Delia: Autumn greens and beans, smoked almonds and garlic


You'll need

200 gm chickpeas, soaked overnight in cold water 1 tbsp olive oil, plus extra for drizzling 1 large onion, diced 400 gm cavolo nero, coarsely chopped 6 silverbeet leaves, coarsely chopped 150 gm roasted broad beans (see note) 4 garlic cloves, pounded to a fine paste in a mortar and pestle 1 tbsp lemon juice, or to taste   Smoked almond vinaigrette 75 gm smoking chips, soaked in water for 20 minutes, drained (see note) 40 gm Turkish tea leaves 125 gm natural almonds 150 ml extra-virgin olive oil 2 tbsp cabernet sauvignon vinegar 1 golden shallot, finely chopped 1 tbsp finely chopped chives

Method

  • 01
  • Drain chickpeas and cook in a saucepan of boiling water over medium-high heat until tender (20-30 minutes). Drain and set aside.
  • 02
  • For smoked almond vinaigrette, heat smoking chips and tea leaves in a double-layer piece of foil, placed in the base of a wok over low heat, until starting to smoke. Place a wire rack on top, then a small tray containing almonds. Cover with a lid, reduce heat to very low and cook until almonds are heavily smoked (15 minutes). Transfer almonds to a saucepan with olive oil and sauté over low heat until nuts are toasted (10 minutes). Cool completely, then transfer almonds and oil to a container and stand overnight. Strain almonds (reserve oil), then coarsely crush, in batches, in a mortar and pestle. Combine almonds, vinegar, shallot and reserved oil in a bowl and set aside. Add chives just before serving.
  • 03
  • Heat olive oil in a saucepan over high heat, add onion and chickpeas and sauté until onion is tender (5-10 minutes), add cavolo nero and silverbeet and sauté until wilted (1-2 minutes), then add broad beans and garlic and stir until heated through (1-2 minutes). Transfer to a large bowl, add 80ml smoked almond vinaigrette, season to taste, transfer to a platter and serve, drizzled with extra olive oil and lemon juice, and extra smoked almond vinaigrette to the side.
Note Roasted broad beans are available from health-food and nut shops. Smoking chips are available from barbecue and hardware shops.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

“As a little boy, I would never eat my greens, so Mum always had to disguise them with other flavours. I know now that greens are a wonderful ingredient on their own and don’t need masking. But that little boy in me still likes to put big flavours with them.” Toasting the almonds on a low heat (take care not to burn them) will help keep them crisp. You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Oak-matured Margaret River semillon sauvignon blanc.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×