Kale and mint tabouli

Kale and mint tabouli

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

The ingredient of Kale and mint tabouli

  1. 1/2 cup burghul (see notes), rinsed
  2. 350g fresh ricotta
  3. 150g feta, crumbled
  4. 1 teaspoon finely grated lemon rind
  5. 12 slices crusty bread, toasted
  6. 2 cups roughly chopped regular kale leaves (see notes)
  7. 3/4 cup chopped fresh mint leaves
  8. 2 tomatoes, finely chopped
  9. 1/2 brown onion, finely chopped
  10. 1/4 cup lemon juice

The instruction how to make Kale and mint tabouli

  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.

Nutritions of Kale and mint tabouli

fatContent: 526.517 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 64.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 20.1 grams protein
sodiumContent: 27 milligrams cholesterol

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