Layered houmous, tabbouleh & feta picnic bowl

Layered houmous, tabbouleh & feta picnic bowl

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(13 ratings)

Prep: 20 mins Cook: 15 mins

Easy

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

  • Vegetarian

Nutrition:

  • kcal768
  • fat58g
  • saturates13g
  • carbs41g
  • sugars7g
  • fibre9g
  • protein24g
  • salt2.85g
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Ingredients

  • 2 x 200g tubs houmous
    Houmous in a pot

    Houmous

    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • 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
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 80g bunch flat-leaf parsley, leaves finely chopped
  • 2 large ripe tomatoes, deseeded and chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 red onion, finely chopped
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments, questions and tips

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pieshop
7th May, 2016
Lovely idea. BUT as this is a website full of recipes to make, what a shame it says to BUY a couple of tubs of houmous. Why not just put the recipe in for houmous??? Houmous is quick and easy. And home made houmous is so much better than shop bought, like anything really.
gordongoph
30th Jul, 2014
5.05
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
29th May, 2012
5.05
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
30th Oct, 2011
5.05
Fantastic, now a family favourite. Make more than you need as this makes a great lunch with a couple of pitta breads.
wendytarpley
16th Aug, 2011
5.05
Really tasty. Makes a great simple dinner during the summer, even if you're not going on a picnic!
klareh101
29th May, 2011
5.05
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
18th Sep, 2010
5.05
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
9th Sep, 2010
5.05
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
7th Jul, 2010
4.05
Delicious. Though I was happy without the bread.
midgetwrangler
30th Jun, 2010
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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