Ingredients

1 cup #3 coarse Sunnyland Mills bulgur wheat
1 tsp ground allspice
1 tsp ground cumin
6 stoned dates, chopped
Small handful parsley, chopped
14 oz can chickpea, drained
2 tbsp flaked toasted almond
3.5 oz bag baby spinach
2 clementine’s, peel removed, sliced

For the dressing
Juice 1 lemon
2 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
Salt and pepper

Directions:

  • Put the bulgur wheat and spices in a large bowl, season with salt and pour over 1 cup boiling water. Cover with plastic wrap or lid 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 lid and add salt and pepper. Shake well and pour over the salad.
  • Just before eating, mix the spinach through, top with the clementine slices and sprinkle with the remaining almonds.