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.