1. Preheat barbecue to 205 °C (400 °F) and make sure to have both direct and indirect heat zones.
2. Place endives in a bowl and add 30 mL avocado oil and Épices California dry rub. Stir to coat endives with seasonings.
3. Place endives on grill in direct heat zone and grill each side for about 1 minute. Remove from grill and set aside.
4. Cut halloumi cheese into 1 cm (0.4”) slices, then grill on each side.
5. Once halloumi slices are grilled, cube and set aside.
6. In a bowl, add remaining oil, sherry vinegar, 15 mL Épices California dry rub, maple syrup and lemon juice to make dressing. Mix and set aside.
7. Slice tomato and cucumber.
8. Remove lettuce leaves and endive leaves (once cooled) and place in a salad bowl.
9. Add halloumi cubes and tomato and cucumber slices to salad bowl and drizzle with dressing.
10. Toss salad, then serve and enjoy.

Happy BBQ Season!