Recipe by Izzie Cox
Serves 4-6
Ingredients
2 aubergines, cut into 1cm slices
2 red peppers, cut into 3cm pieces
1 courgette, cut into 2cm chunks
200g halloumi, cut into 1cm slices
1 tbsp olive oil
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh rosemary
450g Northern Pasta Co Conchigliette
2 tbsp green olives, roughly chopped
1 tbsp capers
1 tbsp white balsamic or white wine vinegar
30g fresh basil, leaves picked
Method
Add the aubergines, peppers, courgettes, halloumi, oil, garlic, rosemary and plenty of salt and pepper to a large bowl and give it a good mix. Fire up the BBQ.
Meanwhile, put a large pan of salted water on to boil, cook the conchigliette for 7-8 minutes until al dente.
Once the BBQ is ready, add the aubergines, peppers and halloumi and turn regularly until cooked through and charred.
Drain the pasta and add to the large bowl the marinade was in, along with the olives, capers and vinegar. Once cooked, stir through the peppers, aubergine, courgettes and halloumi and finish with the fresh basil.
