Slice the courgette and carrot into matchsticks and drizzle with oil. Grill in the griddle pan, turning regularly, until they are striped golden.
For the dressing, grate the orange peel, the ginger and the garlic.
Cut between the membranes to segment the orange. Squeeze out the rest of the juice. Mix with the grated peel, ginger and garlic and the olive oil.
Toast the pumpkin seeds in a dry frying pan. Slice the red onion.
Divide the rocket over a large plate. Arrange the grilled vegetables, orange segments and toasted pumpkin seeds and onion on the plate. Then scatter with the pearls.
Drizzle with the dressing and season to taste with coarse salt and pepper.