Bulghar wheat, date & clementine salad
A meat-free, dairy-free Middle Eastern-style mix of citrus, healthy grains and nutritional pulses - great for lunchboxes
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
NO COOK
Vegetarian, Vegan, Dairy-free
- 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.
PER SERVING
765 kcalories, protein 19g, carbohydrate 114g, fat 23 g, saturated fat 3g, fibre 10g, sugar 42g, salt 1.1 g
Recipe from Good Food magazine, January 2013.
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http://www.bbcgoodfood.com/recipes/2853678/
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Ingredients
- 140g bulgar wheat
- 1 tsp ground allspice
- 1 tsp ground cumin
- 6 stoned dates , chopped
- 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
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
NO COOK
Vegetarian, Vegan, Dairy-free
Ingredients
- 140g bulgar wheat
- 1 tsp ground allspice
- 1 tsp ground cumin
- 6 stoned dates , chopped
- 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
PER SERVING
765 kcalories, protein 19g, carbohydrate 114g, fat 23 g, saturated fat 3g, fibre 10g, sugar 42g, salt 1.1 g
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10 January 2013
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10 January 2013
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10 January 2013
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10 January 2013
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