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Herby Rice with Roasted Veg and Halloumi
A hearty vegetarian dinner featuring brown basmati rice tossed with a fresh cashew pesto, topped with roasted vegetables, chickpeas, and golden halloumi cheese. It packs colorful produce and plant-based protein into a single satisfying meal. This dish is perfect for a weeknight dinner when you want something nourishing and filling. The salty bite of the halloumi pairs beautifully with the sweet roasted peppers and courgettes, while the nuts add a welcome crunch.
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
- 85g cashew nuts
- 1 garlic clove, crushed
- 400g can chickpeas, drained and rinsed
- 200g halloumi, cut into chunky cubes
Instructions
- 1Preheat the oven to 200C (180C fan or gas mark 6). Place the chunky red onion wedges, sliced peppers, and courgette batons into a large roasting tin, then toss them with two tablespoons of olive oil and a pinch of salt and pepper.
- 2Spread the vegetables out evenly, using two tins if necessary to avoid crowding. Roast in the oven for 25 minutes until the vegetables are tender and starting to brown around the edges.
- 3Cook the brown basmati rice according to the package directions while the vegetables roast. Blend the parsley, cashew nuts, the remaining three tablespoons of olive oil, the crushed garlic clove, and a little seasoning to create a thick pesto.
- 4Remove the roasting tin from the oven and stir in the drained chickpeas and cubed halloumi. Return the tin to the oven for another 10 minutes. Stir the cashew pesto into the cooked rice, then portion it into bowls and top with the roasted vegetable and halloumi mixture.