Charred Radicchio Pear Haloumi And Hazelnut Salad | Donna Hay

Ingredients

• 2 tablespoons extra virgin olive oil
• 225g haloumi, cut into slices
• 2 x 200g radicchio, cut into quarters
• ¼ cup (60ml) balsamic glaze
• 2 Corella pears, cored and cut into wedges
• 2 x 400g cans lentils, rinsed and drained
• ½ cup (35g) toasted hazelnuts, roughly chopped
• sea salt and cracked black pepper
• micro (baby) purple basil leaves, to serve