Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Chickpea, Halloumi and Pomegranate Tabbouleh with Spiced Almonds
Introduction
This is a beautiful dish. Salty halloumi, pomegranate, spiced almonds, buttery avo and asparagus – I could eat it every day. If you have jarred rather than tinned chickpeas, by all means use those instead, but a quick stint in the marinade will work wonders even with ordinary tinned chickpeas.
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This recipe is a preview
Buy The Green Cookbook for the full recipe, and more great recipes from Rukmini Iyer
From the book
