Bulghar Wheat, Date & Clementine Salad
This Moroccan-inspired bulgur wheat salad is a delightful mix of flavors and textures. Nutty bulgur wheat gets a fragrant boost from allspice and cumin, while sweet dates and crunchy almonds provide pops of sweetness and crunch. The zesty dressing of lemon juice and sherry vinegar ties everything together, making this salad a light yet satisfying dish perfect for lunch or a side at dinner.
— Constant Cookbook
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
- juice 1 lemon
- 2 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
Instructions
- 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.
- Just before eating, mix the spinach through, top with the clementine slices and scatter with the remaining almonds.
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 765 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 114 grams carbohydrates
- Sugar Content: 42 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.1 milligram of sodium
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