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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Chickpea, Halloumi and Pomegranate Tabbouleh with Spiced Almonds

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Chickpea, Halloumi and Pomegranate Tabbouleh with Spiced Almonds

Serves 4
Easy

Introduction from Rukmini Iyer

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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From the book: The Green Cookbook

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