Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roasted Halloumi and Bulgur Wheat Salad with Avocado, Mango and Coriander
This is everything I want for a make-ahead meal: minimum effort on a Sunday, followed by a couple of days of colourful, tasty lunchboxes. Halloumi works so well with mango for a blend of sweet and savoury and there’s a fresh green hit from the spinach and coriander. Definitely pop it into the microwave at work, though, as the cheese tastes best when hot.
|bulgur wheat, rinsed
|red onion, roughly sliced
|halloumi, cut into 1½cm chunks
|extra virgin olive oil
|lime, juice only (use 2 if it’s not very juicy)
|fresh coriander, roughly chopped
|spinach, roughly chopped
|firm mango, finely sliced
|freshly ground black pepper
|small firm avocado per serving
From the book