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