Halloumi with Super Grains, Walnut and Mapled Pears

Steps

1. a small pot of salted water to the boil.
2. Cook super grain mix in pot of boiling water for about 15 minutes, until grains are tender with a slight bite. Drain, rinse under warm water and leave to drain well.
3. While grains are cooking, prepare veggies. Remove core and seeds from capsicum and dice 1.5cm; cut cucumber in half lengthways then slice 0.5cm; roughly chop baby spinach (if desired). Set all aside in a large bowl. Cut second measure of lemon into wedges (reserve zest).
4. While super grains are draining, heat a drizzle of oil in a medium, non-stick fry-pan on medium-high heat. Add pear, maple syrup and balsamic vinegar to pan and cook for 3-4 minutes, until tender and caramelised. Set pears aside on a plate and use a spatula to reserve any sauce from the pan.
5. Wipe out pan with a paper towel and return to medium-high heat with a drizzle of oil. Pat halloumi dry and slice 1cm (along the short side). Cook halloumi for 1-2 minutes each side, or until golden.
6. While halloumi cooks, combine all super grain ingredients in bowl with veggies, along with drained super grains and a drizzle of olive oil. Season to taste with salt and pepper.
7. divide super grains between plates and top with slices of halloumi and mapled pears. Drizzle over any reserved maple sauce, sprinkle over walnuts and garnish with remaining mint and parsley. Serve with a lemon wedge to squeeze over.