Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Rukmini Iyer’s Crispy Kale and Bulgur Wheat Salad with Pomegranates, Preserved Lemon, Goat’s Cheese and Almonds
This quick, flavoursome bulgur wheat salad, infused with preserved lemon and ginger, is as good for dinner as it is for a lunchbox. I’d happily eat this every week.
|bulgur wheat, rinsed|
|ginger, finely grated|
|preserved lemons, rind roughly chopped|
|kale or spring greens|
|extra virgin olive oil|
|goat’s cheese, crumbled|
|toasted whole almonds|
|pomegranate, seeds only|
|fresh coriander, roughly chopped|
|Greek or natural yogurt, to serve|