Grilled halloumi is topped with a fresh-tasting salsa made from sweet blueberries, tart red currants, fresh herbs, and a spicy fresh pepper. Serve this as an appetizer or light lunch. It also makes a lovely sandwich.
Ingredients
- ounces fresh blueberries: 4 piece
- ounces red currants: 3 piece
- fresh mint: 3 Tbsp (divided, chopped)
- fresh cilantro: 3 Tbsp (divided, chopped)
- marjoram: 1 Tbsp (stems removed, fresh)
- habanero pepper: 1 piece (minced)
- olive oil: 2 Tbsp
- agave syrup: 2 Tbsp
- limes: 2 piece (divided)
- cashews: 0.5 cup
- ounces halloumi cheese, cut into 8 slices: 8 piece
Metric Conversion
Stages of cooking
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Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
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Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
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Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.
