Juicy tomato, sweet yellow bell peppers, bright green baby marrow, and golden halloumi all dance together in this warm and flavourful veggie dish! Served with brown basmati rice, you will never believe how gloriously tasty rice and veggies can be!
Golden Halloumi & Pesto Bake
Golden Halloumi & Pesto Bake
with yellow bell pepper, baby marrow & basmati rice
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Brown Basmati Rice
- Chickpeas
- Fresh Basil
- Halloumi
- NOMU Provençal Rub
- Pesto Princess Rocket Pesto
- Tomato
- Tomatoes
- Yellow Bell Pepper
- Yellow Bell Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE, RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ROAST WITH THE MOST
Boil the kettle. Spread out the pepper pieces, the Baby Marrow chunks, the rinsed Chickpeas, and the Tomato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Pour in 40ml of boiling water and bake in the hot oven for 15-20 minutes, until the veggies have browned.
THE ANGEL’S HALLO-UMI
When the roast has 5-10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the Halloumi slabs and fry for 1-2 minutes per side until crispy and golden. On completion, drain on some paper towel. Loosen the pesto with oil in 5ml increments until a drizzling consistency.
THE GREAT Halloumi BAKE OFF!
Plate up the fluffy rice. Pile on the roasted veg and Chickpeas. Drizzle over any tray juices. Top with the golden Halloumi and spoon over the loosened pesto. Sprinkle with the torn basil and dig in, Chef!
Brown Basmati Rice - 75ml
Yellow Bell Pepper - 1
Baby Marrow - 100g
Chickpeas - 60g
Tomato - 1
NOMU Provençal Rub - 10ml
Halloumi - 160g
Pesto Princess Rocket Pesto - 25ml
Fresh Basil - 4g
RICE, RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ROAST WITH THE MOST
Boil the kettle. Spread out the pepper pieces, the Baby Marrow chunks, the rinsed Chickpeas, and the Tomato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Pour in 80ml of boiling water and bake in the hot oven for 15-20 minutes, until the veggies have browned.
THE ANGEL’S HALLO-UMI
When the roast has 5-10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the Halloumi slabs and fry for 1-2 minutes per side until crispy and golden. On completion, drain on some paper towel. Loosen the pesto with oil in 5ml increments until a drizzling consistency.
THE GREAT Halloumi BAKE OFF!
Plate up the fluffy rice. Pile on the roasted veg and Chickpeas. Drizzle over any tray juices. Top with the golden Halloumi and spoon over the loosened pesto. Sprinkle with the torn basil and dig in, Chef!
Brown Basmati Rice - 150ml
Yellow Bell Pepper - 1
Baby Marrow - 200g
Chickpeas - 120g
Tomatoes - 2
NOMU Provençal Rub - 20ml
Halloumi - 320g
Pesto Princess Rocket Pesto - 50ml
Fresh Basil - 8g
RICE, RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ROAST WITH THE MOST
Boil the kettle. Spread out the pepper pieces, the Baby Marrow chunks, the rinsed Chickpeas, and the Tomato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Pour in 120ml of boiling water and bake in the hot oven for 20-25 minutes, until the veggies have browned.
THE ANGEL’S HALLO-UMI
When the roast has 5-10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the Halloumi slabs and fry for 1-2 minutes per side until crispy and golden. You may need to do this step in batches. On completion, drain on some paper towel. Loosen the pesto with oil in 5ml increments until a drizzling consistency.
THE GREAT Halloumi BAKE OFF!
Plate up the fluffy rice. Pile on the roasted veg and Chickpeas. Drizzle over any tray juices. Top with the golden Halloumi and spoon over the loosened pesto. Sprinkle with the torn basil and dig in, Chef!
Brown Basmati Rice - 225ml
Yellow Bell Peppers - 2
Baby Marrow - 300g
Chickpeas - 180g
Tomatoes - 3
NOMU Provençal Rub - 30ml
Halloumi - 480g
Pesto Princess Rocket Pesto - 75ml
Fresh Basil - 12g
RICE, RICE BABY
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
ROAST WITH THE MOST
Boil the kettle. Spread out the pepper pieces, the Baby Marrow chunks, the rinsed Chickpeas, and the Tomato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Pour in 160ml of boiling water and bake in the hot oven for 20-25 minutes, until the veggies have browned.
THE ANGEL’S HALLO-UMI
When the roast has 5-10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the Halloumi slabs and fry for 1-2 minutes per side until crispy and golden. You may need to do this step in batches. On completion, drain on some paper towel. Loosen the pesto with oil in 5ml increments until a drizzling consistency.
THE GREAT Halloumi BAKE OFF!
Plate up the fluffy rice. Pile on the roasted veg and Chickpeas. Drizzle over any tray juices. Top with the golden Halloumi and spoon over the loosened pesto. Sprinkle with the torn basil and dig in, Chef!
Brown Basmati Rice - 300ml
Yellow Bell Peppers - 2
Baby Marrow - 400g
Chickpeas - 240g
Tomatoes - 4
NOMU Provençal Rub - 40ml
Halloumi - 640g
Pesto Princess Rocket Pesto - 100ml
Fresh Basil - 15g
Frequently Asked Questions
What is the preparation time for Golden Halloumi & Pesto Bake?
The preparation time for Golden Halloumi & Pesto Bake with yellow bell pepper, baby marrow & basmati rice is between 15 and 30 minutes.
What is the total time required to make Golden Halloumi & Pesto Bake with yellow bell pepper, baby marrow & basmati rice?
The total time required to make Golden Halloumi & Pesto Bake with yellow bell pepper, baby marrow & basmati rice is between 40 and 55 minutes.
How many servings does Golden Halloumi & Pesto Bake provide?
4 servings
What are the main ingredients in Golden Halloumi & Pesto Bake?
Baby Marrow, Brown Basmati Rice, Chickpeas, Fresh Basil, Halloumi, NOMU Provençal Rub, Pesto Princess Rocket Pesto, Tomato, Tomatoes, Yellow Bell Pepper, Yellow Bell Peppers
What is the nutritional information of Golden Halloumi & Pesto Bake?
Calories: 1174, Carbs: 83 grams, Fat: grams, Protein: 58.2 grams, Sugar: 13.7 grams, Salt: 1639 grams
How do I prepare Golden Halloumi & Pesto Bake?
THE GREAT HALLOUMI BAKE OFF!: Plate up the fluffy rice. Pile on the roasted veg and chickpeas. Drizzle over any tray juices. Top with the golden halloumi and spoon over the loosened pesto. Sprinkle with the torn basil and dig in, Chef! RICE, RICE BABY: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. THE ANGEL’S HALLO-UMI: When the roast has 5-10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the halloumi slabs and fry for 1-2 minutes per side until crispy and golden. On completion, drain on some paper towel. Loosen the pesto with oil in 5ml increments until a drizzling consistency. ROAST WITH THE MOST: Boil the kettle. Spread out the pepper pieces, the baby marrow chunks, the rinsed chickpeas, and the tomato wedges on a roasting tray. Coat in oil, the rub, and seasoning. Pour in 80ml of boiling water and bake in the hot oven for 15-20 minutes, until the veggies have browned.
What should be prepared from my kitchen to make Golden Halloumi & Pesto Bake?
Baby Marrow, Brown Basmati Rice, Chickpeas, Fresh Basil, Halloumi, NOMU Provençal Rub, Pesto Princess Rocket Pesto, Tomato, Tomatoes, Yellow Bell Pepper, Yellow Bell Peppers
How many calories does Golden Halloumi & Pesto Bake have?
1174 calories
How much fat content does Golden Halloumi & Pesto Bake have?
grams
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