INGREDIENTS
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1 cup bulgur
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2 tablespoons olive oil
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1/2 teaspoon crushed coriander seed
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1 sprig rosemary, leaves stripped (about 1 tablespoon)
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1 bunch kale, thick stems removed and sliced into 1-inch pieces (about 6 cups)
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2 tablespoons lemon juice and 1/4 teaspoon lemon zest
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Kosher salt and freshly ground black pepper
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4 ounces goat cheese, divided into 4 pieces
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1 1/2 cup chopped cucumber (from 1/2 a large seedless cucumber)