Couscous and Chickpea Salad
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.
Roasted Heirloom Carrots and Yoghurt Dressing
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.