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.

The ultimate salad sandwich


You'll need

200 gm small dried chickpeas, soaked overnight in cold water, drained Juice of 1 lemon 2 tbsp extra-virgin olive oil 1 small garlic clove, finely grated 10 slices thick soft light rye bread 2 small radicchio, thinly sliced 1 beetroot (about 500gm), cut into julienne on a mandolin 1 small telegraph cucumber, seeds removed, cut into julienne on a mandolin 2 vine-ripened tomatoes, diced ½ Spanish onion, thinly sliced on a mandolin 4 radishes, cut into julienne 1 cup (loosely packed) each flat-leaf parsley and mint, coarsely torn   Pickled carrot 3 carrots, cut into julienne on a mandolin 60 ml (¼ cup) white wine vinegar 1 small red chilli, seeds removed, thinly sliced 1½ tbsp caster sugar   Tahini-yoghurt dressing 60 gm (¼ cup) unhulled tahini 60 gm (¼ cup) good-quality mayonnaise 60 gm (¼ cup) Greek-style yoghurt 60 ml (¼ cup) lemon juice

Method

  • 01
  • For pickled carrot, combine ingredients and 1½ tsp sea salt flakes in a bowl with 2 tbsp cold water and stir to combine. Set aside until carrot starts to soften and pickle (20 minutes), stir again, then refrigerate until required (best used within 2 days). Drain well before serving.
  • 02
  • Combine chickpeas in a large saucepan with plenty of cold water. Bring to the boil over high heat and cook until tender (20-30 minutes), then drain.
  • 03
  • Combine lemon juice, olive oil, garlic and warm chickpeas in a bowl, season to taste, stir to combine, then set aside to cool completely.
  • 04
  • For tahini-yoghurt dressing, stir ingredients in a bowl to combine, season to taste.
  • 05
  • Spread tahini-yoghurt dressing over one side of bread slices. Top half the slices with radicchio, then pickled carrot, then chickpea mixture, then beetroot, cucumber, tomato, onion, radish and herbs, season to taste, sandwich with remaining bread slices and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 5 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 5 people

Drink Suggestion

Sparkling mineral water (a virtuous cherry on the vegetarian cake).

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.

×