An easy recipe for people on the go

MY GOOD friend’s daughter has decided to become a vegetarian.

This becomes complicated for good old meat-eating me. I’m always amazed by the influence of our childhood. We indulged in meat at dinner, therefore the “entire world obviously did the same”. Embracing our South African culture of warmth and hospitality, I invited the herbivore for dinner. Facing the cooking challenge: Dinner without meat… It was awesome adding different flavours to the veggies, bringing out the texture and taste, enhancing but not overpowering the tasty crunchy greens.

Moral of the story: It’s okay to be different; it makes you more interesting. When your dreams and goals don’t align with what other people expect of you, sail your own ship. In the words of Mr Disney, “Dreams come true if you have the courage to pursue them”. Soon our vegetable-eating machine, Natasha, will return to Disney World to continue her dreams of singing, dancing and delighting countless faces, while we eat meat. 1tbs olive oil 1 cup couscous 1 cup boiling water with salt 2tbs butter 1/2 cup pine nuts 1/2 cup cubed Feta 3tbs honey Heat the oven to 200°C. Peel the carrots and cut into chunky pieces. Place them into the microwave for 1 minute.

Remove the seeds from the peppers, cut into chunky pieces. Clean baby marrow and onions, chop into chunky pieces. Remove the ends of the beans. Drain the peaches and add to the vegetables. Place onto a baking tray. Pour the salad dressing and origanum onto the veggies.

Place in the oven for 25 to 30 minutes until all veggies are soft.

Add oil and couscous to boiling water. Allow to stand for 5 minutes, or as per packaging instructions. Add butter and stir.

Place the couscous into the serving dish, add the vegetables. Place pine nuts into a pan over medium heat. Toast the pine nuts, add honey.

Sprinkle the feta and pine nuts over the vegetables. Serves 4.

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