Kale and mint tabouli

Cooking Vegetarian Kale and mint tabouli

The perfect vegetarian lunch of kale and mint tabouli, served with ricotta, fetta cheese toasts.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place burghul in a heatproof bowl. Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse under cold water. Drain, pressing out excess water with the back of a spoon.
  2. Meanwhile, combine ricotta, fetta and lemon rind in a bowl. Spread one side of each piece of toast with ricotta mixture.
  3. Place burghul, kale, mint, tomato and onion in a bowl. Stir to combine. Drizzle oil and lemon juice over kale mixture. Season with salt and pepper. Toss to combine. Serve tabouli with cheese toasts.

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1/2 cup burghul , rinsed
350g fresh ricotta
150g feta, crumbled
1 tsp finely grated lemon rind
12 slices crusty bread, toasted
2 cups roughly chopped regular kale leaves
3/4 cup chopped fresh mint leaves
2 tomatoes, finely chopped
1/2 brown onion, finely chopped
1/4 cup lemon juice

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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