Serves: 4
Ingredients for the Salad:
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
Method:
- Pour boiling water over the bulgar wheat and leave to stand for 30 minutes then drain. Fluff the grains up with a fork.
- Mix together the bulgar, chickpeas, sprouted pulses, apricots, almonds and parsley in a bowl.
- 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.
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