Herby Rice with Roasted Veg, Chickpeas & Halloumi

Cooking Time: 35 min Preparation Time: 15 min Serves: 4 people
a prepared Herby Rice with Roasted Veg, Chickpeas & Halloumi meal

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


  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.

Sorry, there are currently no recipes for this category

Sorry, there are no more recipes for this category