Quarter and core the pears, then slice each quarter in half. Thread on to metal skewers, then place on a hot barbecue and cook for 1—2 minutes on each side.
Place the rocket in a bowl with the olive oil, balsamic vinegar and a little salt and pepper and toss well.
Peel the pecorino into long ribbons using a vegetable peeler and add to the rocket. Arrange the mixture on 4 individual plates and place the barbecued pears on top. Serve immediately.