Clean the radicchio and break into individual leaves. Add to a bowl along with the drained Pinto beans.
Cut the Halloumi into 1/2-inch or 1 cm thick slices. Pat dry using a paper towel. Place a grill pan with olive oil over high heat. Add the Halloumi cheese and pan-fry on each side for 2-3 minutes or until grilled and golden-brown.
Stir to combine the olive oil, lemon juice, honey, thyme, and oregano in a bowl. Season with salt and pepper to taste. Add a tablespoon of water, stir, and pour over the radicchio in the bowl. Toss to combine.
pan-fry the Pine Nuts
Add a teaspoon of oil into a pan along with the pinenuts. Pan-fry until golden brown. Transfer the pinenuts to a paper towel to get rid of any excess oil.
Arrange the salad over a plate. Add Grilled Halloumi on top and sprinkle with toasted Pine Nuts. Serve as a fresh side or a light vegetarian meal.