- 1 red pear, cored and cut into 3 thick slices
- 150g/5½oz halloumi, cut into 3 thick slices
- 1 tbsp olive oil
- salt and freshly ground black pepper
- ½ lemon, juice only
- 100g/3½oz spinach leaves
- 1 tbsp red onion, finely chopped
- salt and freshly ground black pepper
- Heat a griddle pan until smoking. Add the pear slices and chargrill for one minute on each side, then remove and set aside.
- Rub the halloumi with some of the olive oil, then season both sides with salt and freshly ground black pepper. Place the halloumi onto the hot griddle pan and chargrill for 1-2 minutes on each side, until golden-brown grill lines have formed on the cheese, then remove and set aside.
- In a large bowl place the spinach and onion. Add the remaining oil and the lemon juice and toss to coat, then season with salt and freshly ground black pepper.
- To serve, place the salad in the middle of a large plate and serve the pear on the halloumi slices in three piles around.