Halloumi Kebabs with Sun-dried Tomato Pesto - alive magazine

Ingredients

• 1/4 cup (60 mL) oil-packed sun-dried tomatoes, drained
• 1/4 cup (60 mL) chopped walnuts
• 1/4 cup (60 mL) chopped fresh mint
• 1 garlic clove, chopped
• Juice of 1/2 lemon
• 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
• 8 oz (225 g) halloumi cheese, cut into 1 in (2.5 cm) cubes
• 1 large red bell pepper, cut into 1 in (2.5 cm) pieces
• 1 eggplant, cut into 1 in (2.5 cm) pieces
• 1 red onion, peeled and cut into 3/4 in (2 cm) chunks
• 4 cups (1 L) arugula