What are the main ingredients in Golden Halloumi & Pesto Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Golden Halloumi & Pesto Bake

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

with yellow bell pepper, baby marrow & basmati rice

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!