Charred radicchio, pear, haloumi and hazelnut salad
2 tablespoons extra virgin olive oil
225g haloumi, cut into slices
2 x 200g radicchio, cut into quarters
¼ cup (60ml) balsamic glaze
2 Corella pears, cored and cut into wedges
2 x 400g cans lentils, rinsed and drained
½ cup (35g) toasted hazelnuts, roughly chopped sea salt and cracked black pepper micro (baby) purple basil leaves, to serve Heat half the oil in a large frying pan over high heat. Add the haloumi and cook for 1–2 minutes, turning, or until golden. Remove from the pan, set aside and keep warm. Add the remaining oil to the pan, add the radicchio and cook for 2 minutes on each side or until charred. Pour over half the balsamic glaze, add the pears and cook for 1 minute or until just warmed through. Remove from the pan, set aside and keep warm.
Add the lentils to the pan and cook, stirring, for 2 minutes to warm through. Divide the lentils, radicchio, haloumi and pear between plates. Top with the hazelnut, remaining balsamic glaze, salt, pepper and basil to serve. SERVES 4.