Apricot & Chick Pea Salad

Serves: 4

100g bulgar wheat 
100g cooked chickpeas 
50g sprouted mixed pulses 
50g dried apricots, chopped 
25g toasted flaked almonds 
2 tbsp chopped parsley  

Ingredients for the Dressing: 

1 tbsp ground nut oil 
1 small onion, finely chopped 
1 tsp crushed dried chillies 
1 tsp ground cumin 
A pinch of cinnamon 
A pinch of ground cloves 
Add salt & pepper to taste

1. Pour boiling water over the bulgar wheat and leave to stand for 30 minutes then drain. Fluff the grains up with a fork. 
   
   
2. Mix together the bulgar, chickpeas, sprouted pulses, apricots, almonds and parsley in a bowl. 
   
   
3. To make the dressing, heat the oil in a pan, fry onion until soft. Add spices, cook for 2 minutes, season and stir into the salad immediately.