Herby Rice with Roasted Veg, Chickpeas and Halloumi

    15m prep time
    50m total time
    Easy level
    10 ingredients

Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner.

Method

Based on 4 servings, adjust as needed.

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 and blend together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. You can use a handheld blender, a mini blender or liquidiser to do this.

Step 3

Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more.

Step 4

Fork the parsley pesto through the rice, spoon over the veg and serve.
  • Ingredients
  • Based on 4 servings
  • 200g Brown Rice 1 x Sainsbury's Brown Rice 500g
  • 1 Garlic Clove, crushed 1 x Sainsbury's Garlic
  • 30g Flat Leaf Parsley 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 85g Cashew Nuts 1 x Sainsbury's Cashew Kernels 200g
  • 3 Peppers, sliced (we used green, red and yellow) 1 x Sainsbury's Sweet Peppers (Colours may vary) x3
  • 2 Red Onions, cut into chunky wedges 2 x Sainsbury's Red Onions Loose
  • 200g Halloumi, cut into chunky cubes 1 x Sainsbury's Cypriot Halloumi Cheese 225g
  • 5 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 3 Courgettes, (about 600g), cut into batons 1 x Sainsbury's Courgettes 500g
  • 400g Can Chickpeas, drained and rinsed 1 x Sainsbury's Chickpeas in Water 400g (240g*)
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