Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
Preview
Moroccan Griddled Potatoes with Olives, Chickpeas and Preserved Lemon
Introduction
This dish is inspired by one of my favourite tagines, which we made in a field kitchen in the desert on location for a film shoot in the Sahara. Olives, preserved lemon and potatoes work beautifully together; along with the chickpeas, this is almost a meal in itself.
Ingredients
| new potatoes | |
| olive oil | |
| ground coriander | |
| ground cumin | |
| ground turmeric | |
| sea salt flakes | |
| fresh mint, to serve | |
| For the chickpeas: | |
| chickpeas, drained and rinsed | |
| red onion, finely chopped | |
| pitted green olives | |
| preserved lemon, finely chopped | |
| olive oil |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
