The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Radish, Santorini caper and lentil salad

"This salad is excellent with a piece of simply grilled fish and is also good with chicken," says George Calombaris. "I really love using caper leaves if I can get them, but, if not, I use chopped capers."

You'll need

50 gm small green lentils 80 gm baby capers in vinegar, rinsed 100 ml extra-virgin olive oil 1 golden shallot, finely chopped Zested rind and juice of 1 lemon 1 baby cos, leaves separated 6 radishes, such as golfball or watermelon, thinly sliced on a mandolin and crisped in iced water, plus extra, cut into wedges, to serve


  • 01
  • Cook lentils in a saucepan of boiling water until tender (20-25 minutes), then drain, refresh and drain again well and set aside.
  • 02
  • Combine capers, olive oil, shallot, rind and juice in a small bowl, season to taste and set aside.
  • 03
  • Combine cos lettuce, radish and lentils in a bowl with caper dressing, season to taste and toss to combine, then serve.

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2012 Mercouri Foloi Roditis, Ilias.

Featured in

Aug 2013

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

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