-
Make basil pesto. Place pine nuts in food processor and process until finely chopped. Add basil, parmesan, garlic and olive oil and process until well combined. Season with salt and pepper and set aside.
-
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.
-
Meanwhile, heat an oiled stove-top grill over a medium-high heat. Flatten capsicum pieces with the palm of your hand. Arrange capsicum, in a single layer, skin side down, on grill. Cook 8 minutes or until skin is black and blistered. Transfer hot capsicum to a paper bag and twist top to seal. Allow to stand 10 minutes. Peel capsicum and discard skin. Cut flesh into thick strips. Set aside.
-
Cook zucchini on the hot grill for 2 minutes each side or until tender and lightly charred. Set aside.
-
Divide the pasta between 4 bowls. Top with capsicum and zucchini.
-
Add a little more oil to the grill, if necessary. Cook haloumi on grill for 1 minute each side or until lightly charred. Place on salad. Top with rocket. Drizzle with olive oil and serve with lemon wedges.
