Herby Rice With Roasted Veg Chickpeas Halloumi Recipes

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HERBY RICE WITH ROASTED VEG, CHICKPEAS & HALLOUMI



Herby rice with roasted veg, chickpeas & halloumi image

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

Provided by Jemma Morphet

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 10

2 red onions , cut into chunky wedges
3 peppers , sliced (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 clove , crushed
400g can chickpeas , drained and rinsed
200g halloumi , cut into chunky cubes

Steps:

  • 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.

Nutrition Facts : Calories 782 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium

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