As chefs across the globe celebrate International Chefs Day on October 20, Le Cordon Bleu Australia has developed the perfect dish to create for the occasion.
Rediscover healthy eating with this superb vegetarian salad and help educate others about nutritious, sustainable food choices through the infinite world of cuisine.
With the crunch of smoked almonds, a creamy, zesty yoghurt dressing with a hint of sweet honey and pinch of spice, this Couscous and Chickpea Salad with Roasted Heirloom Carrots and Yoghurt Dressing is sure to delight your tastebuds and impress your guests.
Serves 4
Heat olive oil in a saucepan over medium heat, add the celery, shallot and garlic.
Sauté until soft (5 minutes). Add the water and bring to the boil.
Remove from heat, add the couscous, cover with a lid and leave until the couscous swells (10 minutes). Stir with a fork to loosen the grains.
Place cooked couscous in a bowl, add the chickpeas, preserved lemon rind, parsley and almonds.
Place the vinegar, olive and canola oils in a bowl and emulsify to form a sauce vinaigrette or salad dressing. Season with salt, black pepper and honey.
Pre-heat the oven at 160°C. Season the carrots and toss in a tablespoon of olive oil, then place in a roasting tray. Roast the carrots until tender and slightly golden in colour. Remove from the oven.
Place the yoghurt, lime juice and zest in a bowl and mix together.
Spread some of the lime yoghurt dressing on the base of the serving plate, then neatly arrange the couscous and chickpea salad on top and then the roasted heirloom carrots, another spoon of the yoghurt dressing and sprinkle with chaat masala, coriander, mint leaves, sea salt and black pepper.
Serve warm or at room temperature.
This holiday season, Le Cordon Bleu Australia is bringing the gift of culinary excellence to budding food enthusiasts across the country.
This month we get to know Moffett Chu, a Grand Diplôme® alumna who is now working as a Chef de Partie at the prestigious Langham Melbourne hotel.
Le Cordon Bleu Australia is excited to announce a December 2024 intake for our culinary arts programmes in Adelaide, Melbourne and Sydney.
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