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Pesto Halloumi

35 Minute Pesto Halloumi. A vegetarians dream, so colourful and packed full of veggies and vitamins.

Serves: 4 Time: 35 minutes



  • 2 Red Onions, cut into wedges

  • 3 Peppers, sliced (green, red and yellow)

  • 3 Courgettes, cut into batons

  • 4 Tablespoons Olive Oil

  • 200g Brown Basmati Rice, dry weight

  • Small Pack Parsley

  • 85g Cashew Nuts

  • 1 Garlic Clove, crushed

  • 400g Can Chickpeas, drained and rinsed

  • 200g Halloumi, cut into cubes


  1. Heat oven to 200°C. Put the red onions, peppers and courgettes in a large roasting tin, toss in 1.5 tablespoons of oil and season.

  2. Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

  3. Meanwhile, cook the rice following pack instructions.

  4. Blend together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto.

  5. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more.

  6. Throw the pesto in with the cooked rice, and mix well. Add the veg and divide between bowls to serve. Easy!


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