Herby rice with roasted veg, chickpeas & halloumi

30-60 minutes 4 of 5-a-day 4 servings 800 kcal or less cheap fibre folate iron mains midweek meals quick recipes spring vitamin c

N/A

Source

Ingredients

2 red onions , cut into chunky wedges

3 peppers , sliced (we used green, red and yellow)

3 courgettes (about 600g), cut into batons

5 tbsp olive oil

200g brown basmati rice

small pack flat-leaf parsley

85g cashew nuts

1 garlic clove , crushed

400g can chickpeas , drained and rinsed

200g halloumi , cut into chunky cubes

Method

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.