Grilled Pear and Halloumi Salad

• 2 x 250g halloumi, sliced into 2cm thick pieces
• 3 Beurre Bosc pears, cut into quarters and core removed
• 1 head radicchio, leaves picked
• 1 small fennel, finely sliced on a mandoline and frond picked for garnish
• 50g walnuts, toasted
• 1 tsp Dijon mustard
• 1 tbsp honey
• 3 lemon thyme sprigs, leaves picked
• ½ lemon, zest and juice
• 60ml extra virgin olive oil
• Salt and pepper, to taste

This recipe is created in partnership with Everyday Gourmet.

1. Pre-heat your Optigrill+ XL. Place the pear and halloumi in a bowl and drizzle over 1 tablespoon of the olive oil and lemon thyme. Place the pears and halloumi 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.

2. To make the dressing, whisk together the mustard, zest and juice of ½ lemon, 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 grilled pears and halloumi. Drizzle dressing over the top and scatter with walnuts. Garnish with fennel fronds.