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Herby rice with roasted veg, chickpeas & halloumi

Herby rice with roasted veg, chickpeas & halloumi

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Rating: 5 out of 5.113 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal782
fat40g
saturates13g
carbs70g
sugars17g
fibre1g
protein29g
salt1.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2015

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Rating: 5 out of 5.113 ratings
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