- 2 red onions - cut into chunky wedges
- 3 peppers - sliced
- 1 carrot - cut into batons
- 2 courgettes - cut into batons
- 5 tbsp olive oil
- 200g brown rice
- 1 large handful of flat-leaf parsley
- 100g cashew nuts
- 1 clove of garlic
- 400g can chickpeas - drained and washed
- 200g halloumi - cubed
- Salt and black pepper
Pre-heat the oven to 200°C, 180°C fan, gas mark 6.
Put the onions, peppers, carrots and courgettes in a large roasting tin and toss in 2 tbsp of the oil and season well. Place them in the pre-heated oven and cook for 25-30 minutes until they are tender and beginning to brown.
Meanwhile, cook the rice according to the packet instructions. In a food processor, blitz the parsley, cashew nuts, remaining oil, garlic and seasoning to make a pesto. Remove the vegetables from the oven after 25 minutes and add the chickpeas and halloumi and cook for a further 10 minutes.
With a fork, mix the pesto through the rice and spoon onto plates. Place the oven roasted vegetables on top.