Wash and dry the fresh produce. Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear(s). Roughly chop the peppers. Pick the mint leaves off the stems.

Place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in beaten egg(s) (letting the excess drip off), then in the sesame breadcrumbs (pressing gently to adhere).

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded feta. Cook 2 to 3 minutes per side, or until browned and heated through. Transfer to a paper towel-lined plate and immediately season with salt.

Meanwhile, in a large bowl, whisk together the tahini, vinegar, honey, 1 tablespoon of water (or 2 tablespoons for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Add the spinach, sliced pear(s), and chopped peppers; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the fried feta. Garnish with the mint leaves (tearing just before adding). Enjoy!