INGREDIENTS
2
Eating apples, crisp
1
bunch Lacinato kale
1
Lemon, Juice of
1/4 tsp
Red chile flakes
1
Shallot
250 g
Bulgur
1 tsp
Coriander seeds
1 tsp
Kosher salt
1 tbsp
Apple cider vinegar
2 tbsp
Almonds
3 tbsp
Butter, unsalted
2 oz
Gruyere
1
Medium sized or 2 small sweet potatoes, cubed and roasted