Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Herby rice with roasted veg, chickpeas & halloumi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
Method
- 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
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.
