Herby rice with roasted veg, chickpeas & halloumi

Herby rice with roasted veg, chickpeas & halloumi

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(27 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal782
  • fat40g
  • saturates13g
  • carbs70g
  • sugars17g
  • fibre1g
  • protein29g
  • salt1.9g
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  • 2 red onions, cut into chunky wedges
  • 3 peppers, sliced (we used green, red and yellow)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 courgettes (about 600g), cut into batons



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g brown basmati rice
  • small pack flat-leaf parsley
  • 85g cashew nuts
  • 1 garlic clove, crushed
  • 400g can chickpeas, drained and rinsed
  • 200g halloumi, cut into chunky cubes



    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…


  1. Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

  2. Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

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Comments, questions and tips

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27th May, 2017
Tasty and healthy! I used chilli halloumi to give it more flavour, also mixed in some olives and I used bular wheat instead of rice. Needs quite a bit of seasoning to be honest or it can be bland :)
14th Apr, 2017
Makes a good, speedy midweek dinner, but beware -- the portions are *very* generous. A recipe to keep, and easily veganised, substituting tofu chunks for the halloumi.
15th Feb, 2017
Delicious recipe!! I added lemon juice and extra garlic to my pesto for extra flavour, also roasted the halloumi on a higher heat for a few extra minutes to crispen up the edges.
16th Jan, 2017
Really flavorsome recipe. My husband doesn't usually like wholemeal rice but the addition of the pesto transforms it. Children enjoyed it too.There were no courgettes in the supermarket so substituted green beans (added to rice for 5 minutes) which added a nice bit of texture to it. Will definitely make again.
11th Nov, 2016
Delicious. Tried it several times varying ingredients. I like more garlic and also either cook hellim longer or do separately in a pan to crisp up. Great recipe.
19th Sep, 2016
Fantastic recipe. Didn't have cashews or parsley, so used ground almonds and rocket (which weirdly worked amazingly). I also used two cloves of garlic in the pesto. Will definitely make again.
24th Jul, 2016
Was really nice and refreshing, rice was great we put a few extra garlic cloves in for extra taste, wish we cooked the halloumi for longer than it said though
30th May, 2016
Wonderful recipe, quick and straightfrorward to cook. I added a couple of teaspoons of harissa for extra flavour which worked really well.
Ashleigh Kent-S...
14th May, 2016
This is one of my BBC Good Food favourites! Its easy, quick and tasty - and fairly healthy too. Only alteration I make is to add the halloumi to the veg after it's been in for 15 minutes (not 25), giving it an extra 10 minutes means it comes out browner and crispier (delicious!).
12th Aug, 2015
Delicious. Used curly parsley and not sure if it was the right amount, but still yummy. Oh and low fat hallumi. Will definitely cook again. Could cook more rice if you're a really hungry person but it was fine for me.


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