Bulgur wheat, date & clementine salad

• bulgur wheat↗140g g
• ground allspice1 tsp tsp
• ground cumin↗1 tsp tsp
• stoned dates↗6

  chopped

• small handful parsley↗

  chopped

• can chickpea↗400g g

  drained

• flaked toasted almond↗2 tbsp tbsp
• bag baby spinach↗100g g
• clementines↗2

  peel removed, sliced

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

Step-by-step instructions

1. 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.

2. 2

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