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

Ingredients

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