- 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
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…
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.
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.