Marathon recipe for 4 people, takes only 35 mins; recipe has red onion, pepper, courgette, olive oil, brown basmati rice, flat-leaf parsley, cashew nut, garlic clove, chickpea and halloumi.
Herby rice with roasted veg, chickpeas & halloumi
Course: Marathon
Servings
4
servings
Prep time
15 mins
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
Directions
- 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.
