Herby rice with roasted veg, chickpeas & halloumi

Name: Herby rice with roasted veg, chickpeas & halloumi
Cuisine: Middle Eastern
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

2 steps

Updated at: Fri, 29 Dec 2023 16:37:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories768 kcal (38%)

Total Fat46 g (66%)

Carbs71.9 g (28%)

Sugars12.6 g (14%)

Protein25.4 g (51%)

Sodium1287.7 mg (64%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2red onions

cut into chunky wedges

3mixed peppers

sliced

600gcourgettes

cut into batons

5 Tbspolive oil

200gbrown basmati rice

85gcashew nuts

400gcan chickpeas

drained and rinsed

200ghalloumi

cut into chunky cubes

Instructions

Step 1

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

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.