-
To make the basil pesto, place pistachios in a food processor and process until finely chopped. Add basil, pecorino, garlic and olive oil and process until well combined. Season with salt and pepper and set aside.
-
In a pot of boiling, salted water, cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl. Add pesto and stir to combine.
-
Heat an oiled stove-top grill over a medium-high heat. Cook zucchini on the hot grill for 2 minutes each side or until tender and lightly charred. Meanwhile arrange haloumi, in a single layer and grill for a minute on each side or until lightly charred.
-
Divide the pasta between 4 plates. Top each plate with haloumi, zucchini, pomegranate, mint and yoghurt.
