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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

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
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At A Glance

  • Serves 5 people

Drink Suggestion

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

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