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A plant-based recipe to celebrate great chefs around the world

Quinoa, broadbean, pomegranate and almond saladThis International Chef's Day, we're raising a fork to the hard-working and passionate chefs across the world. This includes Le Cordon Bleu chefs in training, teachers that impart their knowledge and alumni who have already made their mark on the industry.

In 2023, the theme for International Chef’s Day is “Growing Great Chefs” which has a strong focus on mentoring young minds and nurturing culinary talent.

This is something Le Cordon Bleu prides itself on. From the very first moment our students walk through the Le Cordon Bleu halls, a passion and drive for culinary excellence is instilled in them. We are proud to nurture them through their journeys and are continually in awe of seeing them soar once they graduate and enter the world as well-rounded professionals.

To celebrate International Chef’s Day, we bring you a plant-based salad that is easy enough for parents and their children to create together, fostering a lifelong enjoyment of cooking in the younger generations.

From the team at Le Cordon Bleu, Happy International Chef’s Day!

Quinoa, broadbean, pomegranate and almond salad

Serves: 4
Preparation time: 20 minutes
Cooking time:


  • 15g pistachios
  • 30g whole almonds
  • 100g quinoa
  • 200ml water
  • 0.5g saffron
  • Salt, to taste
  • ½ lemon zest and juice
  • 30ml extra virgin olive oil
  • 2g ground cumin
  • 2g sumas
  • 30g currants, soaked in water
  • 100g fresh broadbeans
  • ¼ bunch fresh mint
  • 5ml lemon juice
  • Salt and cayenne pepper, as needed
  • ¼ pomegranate
  • ¼ punnet micro coriander
  • ¼ punnet micro parsley


  1. Preheat oven to 170°C.
  2. Place nuts on a tray and bake until golden, approx. 5-7 Once cooled chop coarsely and set aside.
  3. Combine the rinsed quinoa, water and saffron in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat and cook until the quinoa has absorbed all of the water, about 10 minutes.
  4. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Season with salt.
  5. In a small bowl combine olive oil, lemon juice, grated lemon zest,  cumin and sumac. Let the dressing infuse.
  6. Add the double-shelled broadbeans , chopped nuts, currants, and chopped herbs to the quinoa. Mix gently to
  7. Add the dressing to the quinoa ingredients. The mixture should be slightly moist. Season with salt, and cayenne pepper.
  8. Sprinkle with pomegranate seeds to finish and garnish with the micro herbs.

Note: Additional oil and lemon juice can be added if the mixture is slightly too dry.