Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
· ½ cup burghul wheat
· 350 g fresh ricotta
· 150 g feta, crumbled
· 1 teaspoon grated lemon rind
· 12 slices crusty bread, toasted
· 2 cups roughly chopped kale leaves
· ¾ cup chopped mint leaves
· 2 tomatoes, chopped
· ½ brown onion, chopped
· ¼ cup lemon juice
Place the 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. Meanwhile, combine ricotta, fetta and lemon rind in a bowl. Spread one side of each piece of toast with ricotta mixture. 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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