Beetroot and Bean SaladSaturday, March 14, 2015
Food painting artwork30 x 30cm oil on canvas. Inspired both by a wandering through the artwork (not the cartoons) of Australia's much loved Michael Leunig, and the repeated suggestion from a friend to give other-handed drawing a go.
The meatless meals recipe - Beetroot and Bean SaladI won't lie, this dish can take a while to prepare with cooking beetroot and brown rice, double shelling broadbeans and toasting sesame seeds. I don't make it very often, unless I have a glut of homegrown broadbeans straight from the garden and I want to really savour and enjoy their seasonal freshness.
250g double shelled broadbeans or edamame (start with about 300g single shelled broadbeans or 900-1000g unshelled/full broadbeans to end up with this amount)
brown rice for 2 (about 2/3 cup uncooked) Properly cooked brown rice takes a good 40 minutes, despite what is often written on it's packaging. It should NOT be crunchy. At all.
2 tablespoons sesame seeds, toasted
1 tablespoon olive oil
salt and pepper to taste
zest of half a lemon
1 teaspoon white wine vinegar
2 tablespoons finely chopped fresh chives
about 180g goats cheese
Cook the brown rice.
Boil beetroot until tender all the way through.
Run under cold water to cool.
Chop into medium sized cubes.
Mix all the ingredients together and serve atop the rice.