Heat a grill skillet up to medium heat.
Slice the pear into 5mm thick slices, brush with olive oil and place on the pre-heated grill. Once char marks appear gently lift up the slices using a spatula and flip over to the other side to grill. Estimated 3-5 minutes on each side depending on the heat of the pan.
Spread a thick layer of beetroot hummus over the toasted sourbread slices.
Place the warm grilled pear slices over the top and crumble the feta over the top followed by a sprinkle of pepita seeds and microherbs.
Serving Size slice