Herby rice with roasted veg, chickpeas & halloumi

• red onions↗2

  cut into chunky wedges

• peppers↗3

  sliced (we used green, red and yellow)

• courgettes↗3

  (about 600g), cut into batons

• olive oil↗5 tbsp tbsp
• brown basmati rice↗200g g
• flat-leaf parsley↗small pack
• cashew nuts↗85g g
• garlic clove↗1

  crushed

• can chickpeas↗400g g

  drained and rinsed

• halloumi↗200g g

  cut into chunky cubes

Step-by-step instructions

1. 1

   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.

2. 2

   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.