Layered houmous, tabbouleh & feta picnic bowl

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Jane Hornby

2 ratings

Recipe by Jane Hornby

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1. Video tutorial: Knife skills

1. First, make the tabbouleh. Tip the bulghar into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 mins until tender. Drain in a sieve, rinse under cold running water, then leave to drain over the pan. Mix the mint and parsley with the tomatoes, onion and drained bulghar. Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulghar.
2. Spoon the houmous into the bottom of a portable picnic bowl or large Tupperware (or use a large plastic mixing bowl, as you can cover it tightly with cling film later). Scatter with the chickpeas, then sprinkle with seasoning and drizzle with a little oil. Spoon the tabbouleh on top. Now top with the feta and olives, then tear over the lettuce leaves.
3. Cover the bowl tightly with its lid or some cling film. Put a little more olive oil in a sealed container to take with you, then chill the salad for up to 24 hrs.
4. To eat, drizzle the olive oil over the leaves, then scoop the salad onto serving plates, making sure everyone gets a bit of each layer. Serve with the flatbreads for everyone to tear and share.

Taking to the picnic

The tabbouleh, a finely chopped salad of fresh herbs mixed with bulghar wheat, is dressed but won't spoil if you make it ahead, and because the lettuce leaves are packed on the top, they won't go soggy. Served with flatbreads, it's filling and easy - think of it as salad and sandwiches in one!

768 kcalories, protein 24g, carbohydrate 41g, fat 58 g, saturated fat 13g, fibre 9g, salt 2.85 g

Latest comments and suggestions

• FuzzlyFood

  16 August 2009

  FuzzlyFood rated and commented on this recipe

  

  I made this for a friends 40th picnic and it went down very well. The only thing I would add is some crushed garlic to the lemon dressing as that would give it a nice little kick. Very filling, easy to prepare and looks great!

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• Porri

  17 August 2009

  Porri rated and commented on this recipe

  

  Sooooooooooo good! Loved it.

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• mosan

  01 October 2009

  mosan commented on this recipe

  This was a great success. I made it for a picnic which we eventually ate at home but the salad was so fully enjoyed by there wasn't any leftovers for my lunch the following day! great combo of flavours and textures. I also added more garlic and lemon juice than was detailed in the recipes to add more flavour and made my own hummous

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Ingredients

• 2 x 200g tubs houmous
• 400g can chickpeas , rinsed and drained
• 200g pack feta cheese , broken into chunks
• handful pitted black olives
• 1 crisp Romaine heart
• flatbreads , to serve

FOR THE TABBOULEH

• 85g bulghar wheat
• 80g bunch mint , leaves finely chopped
• 80g bunch flat-leaf parsley , leaves finely chopped
• 2 large ripe tomatoes , deseeded and chopped
• 1 red onion , finely chopped
• zest and juice 1 lemon
• 4 tbsp olive oil , plus extra for drizzling

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 15 mins

Vegetarian

Ingredients

• 2 x 200g tubs houmous
• 400g can chickpeas , rinsed and drained
• 200g pack feta cheese , broken into chunks
• handful pitted black olives
• 1 crisp Romaine heart
• flatbreads , to serve

FOR THE TABBOULEH

• 85g bulghar wheat
• 80g bunch mint , leaves finely chopped
• 80g bunch flat-leaf parsley , leaves finely chopped
• 2 large ripe tomatoes , deseeded and chopped
• 1 red onion , finely chopped
• zest and juice 1 lemon
• 4 tbsp olive oil , plus extra for drizzling

768 kcalories, protein 24g, carbohydrate 41g, fat 58 g, saturated fat 13g, fibre 9g, salt 2.85 g

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