Butternut & harissa hummus
Roast pumpkin with plenty of garlic then blitz into a Moroccan-style dip with spicy harissa and sesame paste
Bulgur wheat, date & clementine salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 140g bulgur wheat
- 1 tsp ground allspice
- 1 tsp ground cumin
- 6 stoned dateschopped
- small handful parsleychopped
- 400g can chickpeadrained
- 2 tbsp flaked toasted almond
- 100g bag baby spinach
- 2 clementinespeel removed, sliced
For the dressing
- juice 1 lemon
- 2 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal765
- fat23g
- saturates3g
- carbs114g
- sugars42g
- fibre10g
- protein19g
- salt1.1glow
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.
