Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Herby rice with roasted veg, chickpeas & halloumi
Serves 4
Easy
Prep:
Cook:
Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner
Skip to ingredients
- 2 red onionscut into chunky wedges
- 3 pepperssliced (we used green, red and yellow)
- 3 courgettes(about 600g), cut into batons
- 5 tbsp olive oil
- 200g brown basmati rice
- small pack flat-leaf parsley
- 85g cashew nuts
- 1 garlic clovecrushed
- 400g can chickpeasdrained and rinsed
- 200g halloumicut into chunky cubes
Nutrition: per serving
- kcal782
- fat40g
- saturates13g
- carbs70g
- sugars17g
- fibre1g
- protein29g
- salt1.9g
Method
step 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.
step 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.
