¾tspground cardamom (only the black seeds from within the green pod)
250gdates, cut in half, and pits removed
halloumi cheese cut into 8 slices
2pears, quartered, de-seeded, and sliced into 8 pieces
100mlmixed berry juice
Preheat the oven to 350°F.
In a small sauté pan, big enough to hold the dates, mix the lemon juice, lemon zest, and brown sugar and cook over medium heat, keep on stirring, until the brown sugar melts.
Add the spices and dates and cook until the dates soften a little, add the blueberries and cook for about 5 minutes.
Stir in 2 tablespoons of the olive oil and 100g mixed berry juice and set the mixture aside.
Heat a large nonstick pan over medium-high heat. Arrange the cheese slice in the skillet, being careful not to overlap or crowd them.
Brown the cheese, about 2 minutes on each side, or until golden brown on each side.
Place the halloumi side by side in a baking oven dish.
Using the same sauté pan, heat the remaining 2 tablespoons of olive oil on medium-high heat and then add the pears. Brown the pears for 4 to 5 minutes on one side, you can add a tablespoon of butter, it just makes them yummier and soft.
Remove the pears from the pan and add them to the baking dish with the halloumi.
Spoon a date and some of the sauce onto each piece of halloumi and place the pan in the oven until it gets hot and the cheese gets a little softer for 6 to 8 minutes.
Remove the pan from the oven, place it on the table, and without waiting serve with the remaining sauce.