Oven directions: Preheat oven to 200 °C (400 °F). Barbecue directions: Preheat barbecue to medium-high.

In a 9-in. (23-cm) square aluminum baking pan, combine tomatoes with 30 mL (2 tbsp.) oil and salt. Set aside.

Cook pasta according to package directions. Reserve 30 mL (2 tbsp.) of cooking water. Add cooking water, pesto and lemon juice to pasta and keep warm.

Oven directions: Bake cherry tomatoes in the oven for about 10 minutes or until the skin begins to split. Barbecue directions: Grill tomatoes covered on the barbecue, turning them over from time to time, for approximately 5 minutes or until they begin to shrivel.

Oven directions: In a non-stick skillet set over medium-high heat, brown haloumi in oil for a few seconds on each side. Barbecue directions: Brush halloumi slices on both sides with remaining oil. Set aside. Grill halloumi for 3–5 minutes, turning once until grill marks appear on the surface.

Add grilled tomatoes, avocado and arugula to the pasta mixture. Divide onto four plates and top with grilled halloumi.