Layered houmous, tabbouleh & feta picnic bowl

Layered houmous, tabbouleh & feta picnic bowl

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Vegetarian

Vegetarian

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.
Try

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, sugar 7g, salt 2,85 g

Recipe from Good Food magazine, August 2009.

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Latest comments and suggestions

  • Binder photo FuzzlyFood

    16 August 2009

    FuzzlyFood rated and commented on this recipe

    5 stars

    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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  • Binder photo Porri

    17 August 2009

    Porri rated and commented on this recipe

    5 stars

    Sooooooooooo good! Loved it.

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  • Binder photo 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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  • Binder photo MikeJ

    10 April 2010

    MikeJ rated and commented on this recipe

    5 stars

    Lovely

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  • Binder photo kiwi

    30 June 2010

    kiwi commented on this recipe

    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.

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  • Binder photo Starving

    07 July 2010

    Starving rated and commented on this recipe

    4 stars

    Delicious. Though I was happy without the bread.

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  • Binder photo Caznay

    09 September 2010

    Caznay rated and commented on this recipe

    5 stars

    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!

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  • Binder photo CHarding45

    18 September 2010

    CHarding45 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Klareh101

    29 May 2011

    Klareh101 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo msfriendly

    16 August 2011

    msfriendly rated and commented on this recipe

    5 stars

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

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  • Binder photo John

    30 October 2011

    John rated and commented on this recipe

    5 stars

    Fantastic, now a family favourite. Make more than you need as this makes a great lunch with a couple of pitta breads.

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  • Binder photo Katy

    29 May 2012

    Katy rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Vegetarian

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
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768 kcalories, protein 24g, carbohydrate 41g, fat 58 g, saturated fat 13g, fibre 9g, sugar 7g, salt 2,85 g

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