Peel and slice the oranges as per your preference. As I noted, the orange wedges seared up a lot more nicely than the slices. Something to consider.
Place the oranges in a large bowl with the balsamic, maple and seasoning, and use your hands to gently toss and coat. Set aside to marinate.
To make the tapenade, either quickly process the ingredients in food processor, or mash them up in a mortar and pestle. My processor is too quick for it’s own good, but ideally you will have a few little chunks of olives throughout. Decant and set aside.
Arrange the radicchio on a large serving platter, ready to go. This will make the rest of the salad making seamless.
Place a non-stick saucepan over a high heat, and allow it to heat up completely before placing 1/3 of the orange segments in the pan. You don’t want to crowd them. Allow them to cook for a minute or two, before gently flipping and repeating. You could have some char around the edges and a nice colour. Transfer the cooked pieces onto the radicchio.
Once the orange segments are all cooked, it’s time to cook the halloumi. I like to dip mine in the remaining balsamic maple glaze, but that is optional. Allow each piece of halloumi to cook through and develop a beautiful colour before gently flipping. Transfer each cooked piece to the salad plate.
Once everything is cooked, drizzle the remaining dressing over the salad, season with salt and pepper, and serve while the halloumi is still gooey.