SEASONAL SIDES

GRILLED PEAR & HALOUMI SALAD

✦ 3 Packham or Corella (or a combination of each) pears, cut into quarters, core removed

✦ 2 x 250g haloumi, sliced into 1cm-thick pieces

✦ 100ml extra-virgin olive oil

✦ salt and pepper

✦ 1 tsp Dijon mustard

✦ 1 tbsp honey

✦ 1 tbsp red-wine vinegar

✦ 1 head of radicchio, leaves picked

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

✦ 50g walnuts, toasted 1 Heat a grill pan or BBQ over a high heat. Place pear and haloumi in a bowl and drizzle over 1 tbsp of the olive oil and season with salt and pepper. Use your hands to gently toss and coat everything in the oil. Place pears and haloumi on grill and grill for 1-2 mins on each side to create char marks. 2 To make dressing, whisk together mustard, vinegar, honey, salt and pepper and then incorporate remaining oil. 3 Arrange radicchio leaves and fennel in a large shallow dish. Top with warm pear and haloumi. Drizzle dressing over top and scatter with walnuts. Garnish with fennel fronds.