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Bulgur wheat, date & clementine salad

Bulgur wheat, date & clementine salad

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

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

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal765
fat23g
saturates3g
carbs114g
sugars42g
fibre10g
protein19g
low insalt1.1g
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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

For the dressing

  • juice 1 lemon
  • 2 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil

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.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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