1 red pear, cored and cut into 3 thick slices
150g/5 1/2 oz halloumi, cut into 3 thick slices
1 tbsp olive oil
salt and freshly ground black pepper
1/2 lemon, juice only
100g/3 1/2 oz 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.