Susie Drage
Music, Art & Cookery
The Cookery Book
Herby Rice with Halloumi


Herby Rice with Roast Vegetables, Flageolet Beans
and Halloumi Cheese
Serves 4
Preparation Time 20 mins
Cooking Time 35 mins
Ingredients
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2 sweet potatoes, cut into one inch cubes
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1 medium sized red onions, cut into chunky wedges
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3 peppers, sliced (we used green, red and yellow)
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2 courgettes (about 600g), cut into batons
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1 punnet of cherry tomatoes
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5 tablespoons olive oil200g brown basmati rice (I used a mix of basmati, wild and red rice)
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Large handful flat-leaf parsley
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100g cashew nuts
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2/3 garlic cloves, crushed
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400g can flagolet beans, drained and rinsed
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200g halloumi, cut into chunky cubes (we used two packs!)
Method
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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. -