Kale and mint tabouli

Recipes / Vegetarian

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

Recipe «Kale and mint tabouli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.