50 minutes
Savory brown basmati rice is infused with a homemade parsley pesto and served with a vibrant array of roasted vegetables, chickpeas, and golden halloumi cheese for a hearty and satisfying vegetarian meal.
Red Onions, cut into chunky wedges
each
Mixed Bell Peppers, sliced
each
Courgettes (Zucchini), cut into batons
0 oz
Olive Oil, divided
tablespoons
Brown Basmati Rice
0 oz
0 packs
Cashew Nuts
0 oz
Garlic Clove, crushed
each
Chickpeas, drained and rinsed
0 oz
Halloumi Cheese, cut into chunky cubes
0 oz
1. Prep the Oven and Veggies
Preheat the oven to 200C/180C fan/gas 6. In a large roasting tin, combine the red onions, peppers, and courgettes with 2 tablespoons of olive oil. Season with salt and pepper to taste, and toss everything to coat. If necessary, use two tins to avoid overcrowding. Roast for 25 minutes, or until the vegetables are tender and starting to caramelize.
2. Cook the Rice
While the vegetables are roasting, prepare the brown basmati rice according to the package instructions.
3. Make the Pesto
In a food processor, blend the flat-leaf parsley, cashew nuts, 3 tablespoons of olive oil, the crushed garlic, and a pinch of salt and pepper to create a vibrant pesto.
4. Roast Chickpeas and Halloumi
Stir the chickpeas and halloumi cubes into the roasted vegetables and return to the oven for an additional 10 minutes, or until the halloumi is golden brown.
5. Combine and Serve
Fluff the cooked rice with a fork and fold in the parsley pesto. Plate the herbed rice and top with the roasted vegetable, chickpea, and halloumi mixture. Serve immediately for a feast of flavors and textures.
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