Layered houmous, tabbouleh & feta picnic bowl

Layered houmous, tabbouleh & feta picnic bowl

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(13 ratings)

By

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This salad combines delicious meze-type dishes and a layering of several Greek and Middle Eastern-inspired flavours that marry together as they sit in the fridge

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
768
protein
24g
carbs
41g
fat
58g
saturates
13g
fibre
9g
sugar
7g
salt
2.85g

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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Method

  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.

Recipe from Good Food magazine, August 2009

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Comments

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gordongoph's picture
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Excellent recipe. So tasty and quick to prepare - great for a picnic in a cool bag or to take to work for lunch. I used red pepper houmous for extra flavour and it was scrummy!

ms_diva88's picture
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Brilliant recipe! So simple, quick and easy and will happily sit in the fridge for a while and still be as fresh - or in a cool bag for a picnic! I did use up half the amount of mint and parsley and was still tasty. I will be using this recipe again.

j-miller's picture
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Fantastic, now a family favourite. Make more than you need as this makes a great lunch with a couple of pitta breads.

wendytarpley's picture
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Really tasty. Makes a great simple dinner during the summer, even if you're not going on a picnic!

klareh101's picture
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Lovely salad. I made a small portion of this for my lunch and layered in directly into my lunch box. I used spinach instead of lettuce as it's all I had. I also kept the olive oil to a minimum. I didn't need any flat bread or pitta with it as it was so filling.

meritas's picture
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This dish is a bit of a faff with making the taboulleh but is so worth the effort. Its so much more than a sum of its parts and it brilliant with BBQ food. Everyone I have served it to has asked for the recipe.

caznay's picture
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This has become a family staple, I have taken it on picnics and served it at a dinner party with a chicken roasted with harissa.

It is just as delicious without the feta cheese!

andrew121's picture
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Delicious. Though I was happy without the bread.

midgetwrangler's picture

I made this when I was having a BBQ and an unexpected veggie turned up! With some corn on the cob and garlic bread it was a hit! I would use less lemon juice in the bulgar wheat next time, I liked the creamy humous and the juice cut through that.

mikeyjay's picture
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Lovely

maitken's picture

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

sandra51's picture
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Sooooooooooo good! Loved it.

freakinpixie's picture
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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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