Ingredients

· 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

Method

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.