Bulgur wheat, date & clementine salad

Ingredients

• 140 g bulgur wheat 
• 1 tsp ground allspice 
• 1 tsp ground cumin 
• 6  stoned dates chopped
• 1 small handful parsley chopped
• 400 g chickpea drained canned
• 2 tbsp almond flaked toasted
• 100 g baby spinach 
• 2  clementines sliced
• 1  juice of lemon 
• 2 tbsp sherry vinegar 
• 2 tbsp olive oil extra-virgin

Equipment

• bowl

Directions

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.
2. Pour the dressing ingredients into a glass jar with a fitted lid and add some seasoning. Shake well and pour over the salad.
3. Just before eating, mix the spinach through, top with the clementine slices and scatter with the remaining almonds.