Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner
- 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
MethodPut 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.
- 400g penne
- 290g jar roasted red pepper, drained
- large handful flat-leaf parsley, plus a few chopped leaves to garnish
- 75g unsalted cashew
- 1 large garlic clove, roughly chopped
- 2 tbsp extra-virgin olive oil
- 50g Parmesan (or vegetarian alternative), grated
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
- 3 whole garlic bulbs
- 2 tbsp olive oil
- 375g block all-butter puff pastry
- 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
- 325g cherry tomato, halved
- 1 egg, beaten
- 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
- handful basil leaves
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
- 250g medium rice noodles
- 85g sundried tomatoes plus 2 tbsp of their oil
- 3 garlic cloves
- 25g Parmesan (or vegetarian alternative), shaved or grated
- large handful basil leaves, torn
- Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.