Grilled Pear and Haloumi Salad

Cook Time 20 minutes

Servings 4


2 x 250g halloumi, sliced into 2cm thick pieces

3 Beurre Bosc pears, cut into quarters and core removed

1 head of radicchio, leaves picked

1 small fennel, finely sliced on a mandoline frond picked for garnish

50g walnuts, toasted

1 tsp of Dijon mustard

1 tbsp of honey

3 lemon thyme sprigs, leaves picked

½ lemon, zest and juice

60ml of extra virgin olive oil

Salt and pepper


Heat a grill pan or BBQ over a high heat. Place the pear and haloumi in a bowl and drizzle over 1 tbsp of the extra virgin olive oil and lemon thyme. Place the pears and haloumi on the grill and close to evenly grill simultaneously on both sides. Alternatively place on the grill or BBQ for 1-2 minutes on each side to create char marks.

To make the dressing, whisk together the mustard, zest and juice of ½ lemon, honey and salt and pepper and then incorporate the remaining extra virgin olive oil.

Arrange radicchio leaves and fennel in a large shallow dish. Top with warm grilled pears and haloumi. Drizzle dressing over the top and scatter with walnuts. Garnish with fennel fronds.


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