Name: Bulgur wheat, date & clementine salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 140g bulgur wheat; 1 tsp ground allspice; 1 tsp ground cumin; 6 stoned dates chopped; small handful parsley chopped; 400g can chickpea drained; 2 tbsp flaked toasted almond; 100g bag baby spinach; 2 clementines peel removed, sliced; juice 1 lemon; 2 tbsp sherry vinegar; 2 tbsp extra-virgin olive oil

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Bulgur wheat, date & clementine salad

Bulgur wheat, date & clementine salad

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 4.5 out of 5.4 ratingsRate

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

Dairy-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

140g bulgur wheat
1 tsp ground allspice
1 tsp ground cumin
6 stoned dates

chopped
small handful parsley

chopped
400g can chickpea

drained
2 tbsp flaked toasted almond
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

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Nutrition: per serving

kcal765
fat23g
saturates3g
carbs114g
sugars42g
fibre10g
protein19g
salt1.1g

low

Method

step 1

Put the bulgur 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.
step 2

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

Recipe from Good Food magazine, January 2013

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A star rating of 4.5 out of 5.4 ratings

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