Accessible Page Links




Page Tools

Main page Content

Stephanie Alexander Kitchen Garden

7/08/2018
Tabouli
We thought we would share with you a great recipe
this week, we have been growing some really delicious kale in the kitchen garden, so easy to grow
and very versatile. Kale or leaf cabbage are grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head. Kales are considered to be closer to wild cabbage.
Tabouli
· Burghul (cracked wheat) is a Middle Eastern
staple, traditionally used as a side dish, like couscous or rice, and is a key ingredient in tabouli.
· You'll need about 3 stalks kale. Trim the centre veins from kale and discard before chopping the leaves.
· 350g fresh ricotta
· 150g feta, crumbled
· 1 teaspoon 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
Method
Step 1
Place burghul in a heatproof bowl. Cover with boiling water. Stand for 20 minutes or until softened. Drain. Rinse
under cold water. Drain,
Step 2
Meanwhile, combine ricotta, feta and lemon rind in a bowl. Spread one side of each piece of toast with ricotta
mixture.
Step 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.
Enjoy. From the Garden Crew.