Pear and radicchio salad with halloumi

Pear and radicchio salad with halloumi

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 403 kcal
, Fat: 28 g
, Carbohydrate: 20 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Simmer the pears and onions

2 dl water
2 tbsp rosemary, finely chopped
¼ tsp salt
2 pears (e.g. Kaiser Alexander), sliced
2 red onions, sliced
2 tbsp white balsamic vinegar
3 tbsp olive oil
a little pepper


1 tbsp olive oil
250 g halloumi, cut into slices approx. 1 cm thick
2 tbsp liquid honey
1 red chicory radicchio (e.g. Trevisano), sliced
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How it's done

Simmer the pears and onions

Bring the water and rosemary to the boil in a frying pan, season with salt. Add the pears and onions, cover and poach for approx. 10 mins. Remove the pears and onions, drain. Add the balsamic and oil to the remainder of the liquid, season. Pour the sauce into a bowl.


Heat the oil in the same pan. Fry the halloumi for approx. 2 mins. on each side, remove and set aside. Return the pears and onions to the pan, fry for approx. 4 mins. Return the halloumi to the pan, add the honey, caramelize for approx. 1 min. Plate up the radicchio, pears, halloumi and onions, drizzle with the sauce.

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