Roasted winter vegetables, with chickpea, halloumi & herby rice
To kick off our month celebrating British cooking we decided to make a quick and easy recipe highlighting some of the delicious winter vegetables which have come into season. Cooking with locally...
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Cooking tools:
- Blender
- Food processor
- Roasting pan
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Baking sheet
- Colander
- Serving bowl
- Plate
Ingredients
- 1 red onions- cut into 8ths
- 2 beetroot- cut into 2-3cm wedges
- 2 leeks- sliced into 2cm chunks
- 5-6 new potatoes- halved
- 200g brown basmati rice
- Small bunch of flat leaf parsley
- 85g cashew nuts
- 1 clove of garlic- minced
- 200g halloumi- cut into cubes
- 400g can of Chickpeas- drained
- Roasted vegetable Blend
- 5 tbsp olive oil
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