AUSTRALIAN SALAD SANDWICH

THE ULTIMATE SALAD SANDWICH

AT A GLANCE

SERVES 5 PEOPLE

30 MIN PREPARATION
30 MIN COOKING (PLUS SOAKING, PICKLING, COOLING)

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
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.
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.
Combine lemon juice, olive oil, garlic and warm chickpeas in a bowl, season to taste, stir to combine, then set aside to cool completely.
For tahini-yoghurt dressing, stir ingredients in a bowl to combine, season to taste.
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.