Ingredients
140g/5oz bulghar wheat
1 tsp each ground allspice and ground cumin
1 tsp each ground allspice and ground cumin
small handful parsley, chopped
400g can chickpeas, drained
2 tbsp flaked toasted almonds
100g bag baby spinach
2 clementines, peel removed, sliced
FOR THE DRESSING
juice 1 lemon
2 tbsp Sherry vinegar
2 tbsp extra virgin olive oil
Method
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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.
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Just before eating, mix the spinach through, top with the clementine slices and scatter with the remaining almonds.
PER SERVING
765 kcals, protein 19g, carbs 114g, fat 23g, sat fat 3g, fibre 10g, sugar 42g, salt 1.1g
