Halloumi with Roasted Veg and Savoury Rice

This vegetarian and gluten and wheat free dish is a filling dinner packed with goodness. Use whatever vegetables you like to create this healthy and hearty dish.

Ingredients

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

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Main

Method

Prep time: 15 mins Cook time: 40 mins

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.

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