Description
A vibrant, fresh layered picnic bowl featuring creamy houmous, refreshing tabbouleh salad made with bulghar wheat and fresh herbs, tangy feta cheese, and briny black olives, served with crisp Romaine lettuce and soft flatbreads. Perfect for an easy, make-ahead picnic meal that combines salad and sandwiches in one portable dish.
Ingredients
Scale
Tabbouleh Salad
- 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 of 1 lemon
- 4 tbsp olive oil, plus extra for drizzling
- Salt, to season
Other 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
Instructions
- Cook the bulghar: Tip the bulghar wheat into a saucepan, cover with water, add a pinch of salt, bring to a boil, then reduce to a simmer. Cook for 15 minutes until tender. Drain the bulghar in a sieve, rinse under cold running water to stop the cooking, then leave it to drain well over the pan.
- Prepare the tabbouleh: Combine the finely chopped mint and parsley with the chopped tomatoes, finely diced red onion, and drained bulghar wheat in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, 4 tablespoons of olive oil, and seasoning to taste. Toss this dressing through the bulghar and herb mixture to coat evenly.
- Assemble the picnic bowl: Spoon the houmous into the bottom of a large portable picnic bowl or Tupperware container. Scatter the rinsed and drained chickpeas evenly over the houmous, seasoning lightly and drizzling a little olive oil on top.
- Add the tabbouleh layer: Spoon the prepared tabbouleh salad over the chickpeas in the bowl, spreading it out evenly.
- Top with cheese and olives: Scatter the chunks of feta cheese and handful of pitted black olives over the tabbouleh layer.
- Finish with lettuce: Tear the crisp Romaine lettuce heart leaves and layer them on top, ensuring they cover the salad to help prevent sogginess during storage.
- Store and transport: Seal the bowl tightly with a lid or cling film. Pour a little extra olive oil into a small sealed container to bring along for drizzling at the picnic. Chill the salad for up to 24 hours before serving.
- Serve: To eat, drizzle the reserved olive oil over the lettuce leaves, then scoop portions onto serving plates, ensuring each serving has a bit of every layer. Serve with flatbreads for tearing and sharing.
Notes
- The tabbouleh can be made in advance and stays fresh for up to 24 hours when chilled.
- The lettuce on top prevents the salad underneath from becoming soggy during transport.
- Use ripe, fresh tomatoes for the best flavor contrast in the salad layer.
- For a gluten-free option, substitute bulghar wheat with quinoa or a gluten-free grain.
- This picnic bowl combines multiple flavors and textures making it a filling and satisfying meal for outdoor dining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: houmous, tabbouleh, picnic bowl, Mediterranean salad, bulghar wheat, feta cheese, chickpeas, picnic food, healthy salad, easy lunch
