IN ADVANCE

Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. Meanwhile, cook the pasta shells in lightly salted water according to the instructions on the packet until al dente.

For the vegetables, peel the onions and cut them and the courgette into slices about 2 centimetres thick. Cut the royal boletes lengthwise into 1-centimetre-thick slices. For the vinaigrette, mix the olive oil and sushi vinegar.

METHOD

Brush the onion slices, courgette and king bolete and Bimi broccoli with the olive oil. Place these vegetables and the peppers on the grill and close the lid of the EGG. Grill the vegetables for about 3 minutes. Turn the sliced vegetables a quarter turn, flip the Bimi broccoli, turn the peppers a quarter turn and grill for another 3 minutes.

Flip the sliced vegetables, flip the Bimi broccoli and turn the peppers another quarter turn and grill again for 3 minutes. Repeat again so that the sliced vegetables have a nice grill pattern, the Bimi broccoli is cooked and the pepper is grilled all around.

Remove all the vegetables from the EGG and let them cool slightly. Cut the Bimi broccoli into pieces of 3 to 4 centimetres. Remove the skins, stems and seeds from the peppers and cut the flesh into pieces about 1 x 2 centimetres.

Mix the vegetables and vinaigrette into the pasta shells. Add salt and pepper to taste. To garnish, cut the watercress and sprinkle the pasta salad with the watercress, shaved Parmesan cheese and pine nuts. Mix gently and spoon the pasta salad into a pretty bowl.