Layered houmous, tabbouleh & feta salad

This is a fabulous summer dish and can be taken on picnics too really well.  Serve with some flat breads or crusty bread if you prefer.

Ingredients
2 x 200g tubs hummus
400g can chickpeas, rinsed and drained
200g pack feta cheese, broken into chunks
handful pitted black olives
1 crisp Romaine heart
flat breads, to serve

For the tabbouleh
85g bulgur wheat
80g bunch mint, leaves finely chopped
80g bunch flat-leaf parsley, leaves finely chopped
2 large ripe tomatoes, de-seeded and chopped
1 red onion, finely chopped
zest and juice 1 lemon
4 tbsp olive oil, plus extra for drizzling

Method
First, make the tabbouleh. Tip the bulgur wheat 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 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 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 flat breads for everyone to tear and share.