Red mustard leaves are a member of the brassica family, along with turnips, broccoli and cabbage. The leaves are succulent and tender, while the stems are crisp and crunchy and elicit a savoury, spicy and peppery flavour. Use red mustard leaves in salads, braising and in pickling recipes and it also pairs well with many other savoury foods such as poultry, legumes, pork, fish and cheeses. Personally, I add it raw to any salad, and thrown into your favourite stir fry is a great use as well.
Here is a recipe that sounds lovely for the coming warm weather and a good time to start eating lighter cooler meals :
I have not tested this one myself, I think you could make it healthier by swapping bulgur for quinoa and keeping the walnuts raw. Check it out!