Tabbouleh: (to simplify things, our natural foods market handmakes delicious tabbouleh)
85g/3 ounces bulgur wheat
1 bunch mint (I will probably substitute cilantro), finely chopped
1 bunch flat-leaf parsley, leaves finely chopped (I will use regular parsley)
2 large ripe tomatoes, deseeded and chopped (I will not deseed)
1 red onion, finely chopped
1 lemon zested and juiced
4 Tablespoons olive oil, plus extra for drizzling (I will substitute at least a portion of this with liquid drained from the chickpeas)
1 clove garlic minced
2 (200g/7-8-ounce) tubs hummus (or will possibly make my own - much cheaper and less fat)!
1 (400g/14 1/2-ounce) can chickpeas, rinsed and drained
Handful pitted black olives
1 crisp Romaine heart
Flatbreads to serve (I will go for pita chips)
To make the tabbouleh:
Tip the bulgur into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 minutes until tender.
Drain, rinse under cold running water, then drain again.
Mix the mint and parsley with the tomatoes, onion and bulgur.
Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulgur.
Spoon the hummus into the bottom of a portable picnic bowl or large plastic mixing bowl.
(Photo showed the layered salad assembled in a clear glass bowl with straight sides).
Scatter with the chickpeas.
Sprinkle with seasoning.
Drizzle with a little oil.
Spoon the tabbouleh on top, then the feta and olives.
Tear over the lettuce.
Cover the bowl with its lid or cling film.
Put a little olive oil in a sealed container, then chill the salad for up to 24 hours.
To serve, drizzle the olive oil over the leaves.
Scoop the salad onto plates, making sure everyone gets a bit of each layer.
Serve with flatbreads.