Pumpkin & Feta Salad-Meal
Sunday, April 18, 2010
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Food painting artwork
30 x 30cm oil on canvas. This time I was again inspired by Klee. Dancing bold shapes on various backgrounds is a style he used in the late 1930's. It intrigues me, as it is not a style that comes naturally to me. And so I have made my own version of this style with abstracted symbols of the main recipe ingredients and arranged them playfully, a la Klee.
By the way, all the food painting artwork is available to own in the Official Art Store.
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The meatless meals recipe
450g pumpkin, chopped into 1cm cubes
100g green beans, very finely sliced
150g feta cheese, very finely crumbled
100g walnuts, broken up
1/4 small onion, very finely sliced
about 1 cup or 18g parsley leaves (left whole and with stems removed)
1 cup couscous
1 cup or 250 ml water
1 teaspoon salt
cracked pepper to taste
3-4 tablespoons olive oil
3-4 tablespoons balsamic vinegar
Boil the pumpkin until done.
Steam the beans (on top of the pumpkin?) until they turn bright green.
Put the couscous in a bowl. Add the salt and 1 tablespoon of olive oil. Then add 1 cup of boiling (straight from the kettle) water. Mix and cover with a lid for 3-5 minutes.
Combine the feta, walnuts, parsley and onion in a big mixing bowl.
As the other ingredients are done, add them to the feta mix.
Add a generous amount of cracked black pepper, to taste.
Add a good slosh of both olive oil and balsamic vinegar to the completed mix, about 3-4 tablespoons of each.
Fills 2 people.
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More vegetarian cookbook goodies
Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.
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