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


  • 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.