This recipe makes a nice change for a nutritious and tasty lunch.

Ingredients

350g fresh ricotta

½ cup rinsed burghul

1tsp finely grated lemon zest

150g crumbled feta

2 cusp roughly chopped kale leaves

2 finely chopped tomatoes

½ finely chopped brown onion

¾ cup chopped mint leaves

¼ cup lemon juice

12 slices toasted crusty bread

Instructions

1. In a heatproof bowl, cover burghul with boiling water. Allow to stand for 20 minutes or until softened. Drain and rinse under cold water, pressing out the excess moisture with the back of a spoon.
2. While the burghul is soaking, mix lemon zest, feta and ricotta in a bowl. Spread mixture on one side of each slice of toast.
3. Combine burghul, tomato, onion, mint and kale and drizzle mixture with oil and lemon juice. Season to taste and toss to mix tabouli. Serve cheese toasts with tabouli.