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Layered Hummus Tabbouleh & Feta Picnic Bowl

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Ingredients
  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
  Lemon zest 1
  Olive oil 4 Tablespoon (Plus Extra For Drizzling)
Directions

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 Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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