Charred pear and halloumi

Name: Charred pear and halloumi
Cook time: 25 min
Yield: 1

with roasted pumpkin and caramelised pecans

Ready in around 25 mins

RECIPE FACT:

There are over 3,000 pear varieties grown throughout the world.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO COOK THE PUMPKIN:

Line an oven tray with baking paper. Place the steamed pumpkin onto the tray, drizzle with oil, season with salt and bake in the oven for 20-25 mins until cooked and starting to caramelise around the edges.
2. TO COOK AND PREPARE THE BULGUR:

Pour boiling water from the kettle into a pot. Add the bulgur wheat and place over a high heat. Once boiling turn the heat to medium and cook for 7-8 mins. Drain well into a sieve and allow to cool slightly. Place into a salad bowl with the pumpkin. Just before serving add the rocket, season with salt and pepper and pour in the sherry vinegar dressing. Gently toss to combine.
3. TO CHAR THE PEAR AND HALLOUMI:

Slice the halloumi into 1 cm slices. Using half the pear, quarter, remove the core and cut into 1 cm slices. Place a non-stick frying pan over medium-high heat, with a drizzle of oil. Once hot add the pear and halloumi slices and cook for 2-3 mins on each side until charred.
TO SERVE:

Spoon the roasted pumpkin and bulgur into a bowl. Top with charred pear and halloumi and sprinkle over the caramelised pecans.