Salad Base

• 6 cups fresh spinach (roughly torn, 150 grams)
• 4 tablespoons chopped mint
• 1/2 english cucumber (cut in cubes)
• 1/2 red onion (thinly sliced)
• 1/2 cup pomegranate arils
• 4 dates (cut in small cubes)
• 1/4 cup pistachios (dry roasted and roughly chopped)
• 5 1/2 ounces labneh (roll to 8 small balls or buy pre-made labneh balls)
• 1/3 cup green olives (I had garlic-filled, 50 grams)
• 5 ounces uncooked bulgur (200 milliliters)
• 1 1/3 cup water (315 milliliters, depending on bulgur package instructions)
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds

Harissa dressing

• 2 teaspoons harissa (homemade* or store-bought)
• 3 teaspoons olive oil
• 2 teaspoons lemon juice
• 1/4 teaspoon salt

To serve

• Falafel (homemade** or store-bought)
• Hummus (homemade or store-bought)
• Batbout bread (homemade or store-bought)