Roasted vegetable pesto rice

50 MINUTES | SERVES 6 | EASY | V LC

courgette 1 large, sliced into Ωcm rounds

red onion 1, cut into wedges

aubergine 1, cut into 1Ωcm cubes

peppers (red or yellow or a mix) 2, cut into chunks

extra-virgin olive oil 2Ω tbsp wild rice or wild rice and basmati mix 250g

spinach 100g, roughly sliced

parmesan (or veggie alternative) 25g, peeled into shavings

PESTO

blanched almonds 50g basil leaves 50g

garlic 1 clove, crushed

extra-virgin olive oil 3 tbsp

lemon Ω, zested and a squeeze of juice

• Heat the oven to 200C/fan 180C/gas 6. Toss the courgette, onion, aubergine and peppers in the oil with some seasoning. Tip onto baking-paper-lined trays, spreading out in a single layer. Roast for 35-45 minutes or until golden and beginning to caramelise.

• Meanwhile, cook the rice following pack instructions. Drain, then spread out on a tray and cool.

• To make the pesto, toast the almonds in the oven for 5-8 minutes or until golden, then tip them into the small bowl of a food processor. Add the remaining ingredients, plenty of seasoning and 4-5 tbsp of water, then blitz until smooth. Stir 5 tbsp of the dressing through the rice, along with the spinach. Taste and season, then arrange on a serving plate. Spoon the veg on top and drizzle over the remaining dressing. Finish with parmesan shavings and black pepper.

PER SERVING 310 KCALS | FAT 11.8G

SATURATES 2.2G | CARBS 37.2G | SUGARS 5.7G

FIBRE 6.3G | PROTEIN 10.4G | SALT 0.1G