- 2 x 200g tubs houmous
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
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
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
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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.
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.
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 picnicThe 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!