Kim's Kitchen

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
small pack flat-leaf parsley
85g cashew nuts
1 garlic clove crushed
400g can chickpeas drained and rinsed
200g halloumi cut into chunky cubes

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.

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.

782 kcal
40g fat
13g saturates
70g carbs
17g sugars
1g fibre
29g protein
1.9g salt