The best way of serving salad in our house is by not mixing it up. With four kids with different preferences we try to keep the ingredients separate, so everyone can pick what they like.
This salad platter was served with whole bulghur cooked with vegetable stock and tumeric for lovely colour, triangles of liba bread and hummus with sun-dried tomatoes. Simply add 8-10 sun-dried tomatoes and some oil from the jar when making your hummus, and use a bit less tahini. So tasty!