Optigrill+ XL Grilled Pear and Halloumi Salad

Optigrill+ XL Grilled Pear and Halloumi Salad


  • 4

    Number of People

  • Cheap


  • Very easy



  • 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 by Justine Schofield for our partnership with Everyday Gourmet.

To all the halloumi enthusiasts, this recipe is for you! Haloumi hails from the Cyprus region and is an unripened brined cheese that is best for cooking as it has a high melting point. Salty halloumi and sweet pears grilled to smoky perfection works very well together topped off with some mustard and honey dressing.

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.

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