INGREADIENT

• 2 x 250g haloumi cut into slices
• 3 Packham pears cored cut into quarters
• 1 radicchio leaves picked
• 1 fennel bulb small finely sliced
• 1 bunch fennel leaves to garnish
• 50g walnuts toasted
• 1 tsp Dijon mustard
• 1 tbs honey
• 1 tbs red wine vinegar
• 1 tbs extra virgin olive oil
• 80ml extra virgin olive oil
• 1 pinch salt and pepper *to taste

Direction

1. Heat a grill pan or barbecue over a high heat. Place the pear and haloumi in a bowl and drizzle over 1 tablespoon of the olive oil and season with salt and pepper. Use your hands to gently toss and coat everything in the oil. Place the pears and haloumi on the grill and grill for a 1-2 minutes on each side to create char marks.
2. To make the dressing, whisk together the mustard, vinegar, honey and salt and pepper and then incorporate the remaining oil.
3. Arrange radicchio leaves and fennel in a large shallow dish. Top with warm pear and haloumi. Drizzle dressing over the top and scatter with walnuts. Garnish with fennel fronds.