Herby Rice with Halloumi
Herby Rice with Halloumi
Herby Rice with Roast Vegetables, Flageolet Beans
and Halloumi Cheese
Serves 4
Preparation Time 20 mins
Cooking Time 35 mins
Preparation Time 20 mins
Cooking Time 35 mins
Ingredients
2 sweet potatoes, cut into one inch cubes
1 medium sized red onions, cut into chunky wedges
3 peppers, sliced (we used green, red and yellow)
2 courgettes (about 600g), cut into batons
1 punnet of cherry tomatoes
5 tbsp olive oil
200g brown basmati rice (I used a mix of basmati, wild and red rice)
Large handful flat-leaf parsley
100g cashew nuts
2/3 garlic cloves, crushed
400g can flagolet beans, drained and rinsed
200g halloumi, cut into chunky cubes (we used two packs!)
AND THIS IS WHAT YOU DO....
- Heat oven to 200C/180C fan/gas 6.
- Put the red onions, peppers, sweet potatoes and courgettes in a large roasting tin, drizzle with olive oil and season. Then using a large spoon or your hands, toss the vegetables to coat thoroughly with the oil and seasoning. (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. (This rice usualy takes about 30 mins to cook
- Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto.
- Stir the flagelet beans together with the cherry tomatoes in a saucepan with a lid, stirring occasionally until the beans are softened and the tomatoes starting to burst.
- Using a griddle, slice the halloumi into thick slices and griddle until golden using a little oil.
- Fork the parsley pesto through the rice, then pour the bean and tomato mixture on to the top of this and finally arrange the halloumi pieces on top.
- Spoon the roasted vegetables into a separate serving dish and serve immediately.
