Bulgur wheat, date & clementine salad
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Bulgur wheat, date & clementine salad

By Jennifer Joyce

A meat-free, dairy-free Middle Eastern-style mix of citrus, healthy grains and nutritional pulses – great for lunchboxes

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 765
  • fat 23g
  • saturates 3g
  • carbs 114g
  • sugars 42g
  • fibre 10g
  • protein 19g
  • salt 1.1g

Ingredients

  • 140g bulgar wheat
  • 1 tsp ground allspice
  • 1 tsp ground cumin
  • 6 stoned dates, chopped
  • small handful parsley, chopped
  • 400g can chickpeas, drained
  • 2 tbsp flaked toasted almonds
  • 100g bag baby spinach
  • 2 clementines, peel removed, sliced
  • juice 1 lemon
  • 2 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil

Method

  1. Put the bulghar wheat and spices in a large bowl, season with salt and pour over 140ml boiling water. Cover with cling film and leave to sit for 10 mins. Fluff with a fork, then add the chopped dates, parsley, chickpeas and most of the almonds. Pour the dressing ingredients into a glass jar with a fitted lid and add some seasoning. Shake well and pour over the salad.

  2. Just before eating, mix the spinach through, top with the clementine slices and scatter with the remaining almonds.

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