- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 782
- Carbohydrate Content: 70g
- Fat Content: 40g
- Fiber Content: 1g
- Protein Content: 29g
- Saturated Fat Content: 13g
- Sodium Content: 1.9g
- Sugar Content: 17g
Herby rice with roasted veg, chickpeas & halloumi Recipe
Herby rice with roasted veg, chickpeas & halloumi is a Marathon recipe for 4 people, takes only 35 mins; recipe has red onion, pepper and courgette.
Ingredients
- Flat Leaf Parsley - small pack flat-leaf parsley
- Garlic Clove - 1 garlic clove, crushed
- Olive Oil - 5 tbsp olive oil
- Red Onion - 2 red onions, cut into chunky wedges
- Pepper - 3 peppers, sliced (we used green, red and yellow)
- Chickpea - 400g can chickpeas, drained and rinsed
- Courgette - 3 courgettes (about 600g), cut into batons
- Brown Basmati Rice - 200g brown basmati rice
- Cashew Nut - 85g cashew nuts
- Halloumi - 200g halloumi, cut into chunky cubes
Instructions
- 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.
- 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.
