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Nutrition: per serving

  • kcal782
  • fat40g
  • saturates13g
  • carbs70g
  • sugars17g
  • fibre1g
  • protein29g
  • salt1.9g

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.

Recipe from Good Food magazine, May 2015

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Comments, questions and tips (38)

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Overall rating

A star rating of 4 out of 5.4 ratings

Charlotte Matthews 1

question

What can I use instead of Cashew nuts please? I have a nut allergy

helen.scully226420

Absolutely delicious! I used pre- made pesto and a pouch of microwave brown rice as a cheat and took the advice of roasting the chick peas and halloumi with the veg for 20 mins

alexzarb334Swvbni8y

We really enjoyed this meal. Can’t work out why the calories count was so high.

markspanner.em03CTiFZPuS

Could you advise timings for an air fryer please?

bakerygoddess

question

What can I substitute halloumi with please as sadly husband doesn’t like it. Many thanks.

anniebyton

I would imagine Greek feta would be nice

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