Bulgur wheat, date & clementine salad

3 of 5-a-day a week of healthy suppers calcium couscous dinner fibre folate grains healthy iron lunchbox vitamin c

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

juice 1 lemon

2 tbsp sherry vinegar

2 tbsp extra-virgin olive oil

Method

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.