Succulent, sweet clementines and crunchy almonds contrast beautifully with refreshing mint in this sensational salad. Simple to prepare, it's the perfect light Christmas side dish for dinner parties. Save time by cooking the bulgur wheat a day in advance and chill, then assembling last minute.
Preheat the oven to gas 6, 200°C, fan 180°C. In a large pan, bring the stock to the boil. Stir in the bulgur wheat and spices, then remove from the heat, cover and set aside for 25-30 minutes, until all the stock has been absorbed.
Meanwhile, combine all the dressing ingredients in a jug and whisk to combine. Season to taste. Set aside until needed.
Add the butter and some seasoning to the bulgur wheat, then fluff up with a fork. Transfer to a serving bowl and toss with the clementines, almonds, olives, dressing and half the herbs. Season well, then scatter over the remaining herbs.
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