1.Stir nuts in a large frying pan over medium heat until toasted lightly. Remove from pan. Cool. Reserve 2 tablespoons.
2.Meanwhile, using a vegetable peeler, cut ribbons lengthways from zucchini.
3.Blend rind, juice, basil, chilli, nuts and half the oil until chopped finely. Transfer mixture to a small bowl; stir in remaining oil. Season to taste.
4.Just before serving, cut each block of haloumi in half horizontally then cut each half into three pieces crossways. Heat extra oil in same pan over medium heat; cook haloumi over low heat until browned on both sides.
5.Layer haloumi and zucchini on serving plates. Drizzle with basil mixture then sprinkle with reserved nuts. Serve with lemon wedges.
The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling.