Layered Hummus Tabbouleh & Feta Picnic Bowl
|Humus||400 Gram (Two 200 Gram Tubs)|
|Canned chickpeas||400 Gram, drained, rinsed|
|Feta||200 Gram, broken into chunks (Pack)|
|Pitted black olives||4|
|Crisp romaine heart flatbreads||1 (To Serve)|
|Bulgur wheat||3 Ounce (85 Gram)|
|Mint||80 Gram, leaves finely chopped (Bunch)|
|Flat-leaf parsley||80 Gram, leaves finely chopped (Bunch)|
|Ripe tomatoes||2 Large, deseeded, chopped|
|Red onion||1 , finely chopped|
|Lemon||1 , juiced|
|Olive oil||4 Tablespoon (Plus Extra For Drizzling)|
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.