Bulgur wheat, date & clementine salad
- Preparation and cooking time
- No cook
- Serves 2
For the dressing
- juice 1 lemon
- 2 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
- 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.