Recipes

Herby Rice with Roasted Veg, Chickpeas & Halloumi

Herby Rice with Roasted Veg Chickpeas and Halloumi

50 min
4 people

Ingredients

  • 2 red onions, cut into chunky wedges
  • 3 peppers, sliced (can be a mixture of green, red and yellow)
  • 3 courgettes, cut into batons
  • 5 tbsp olive oil
  • 200 g Tastic Brown Basmati Rice
  • Small pack flat-leaf parsley
  • 85 g cashew nuts
  • 1 garlic clove, crushed
  • 1 can KOO Chickpeas, drained and rinsed
  • 200 g halloumi, cut into chunky cubes

Method

  1. Heat oven to 200°C. 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 minutes until the veggies are tender and beginning to turn golden.
  2. Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto.
  3. Stir the chickpeas and halloumi into the roasted veggies and cook for 10 minutes more.
  4. Mix the parsley pesto through the rice with a fork, spoon over the veggies and serve.

Products Used

Tastic Nature's Brown Basmati Rice
Tastic Nature's Brown Basmati Rice

Brown

Basmati

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