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
- 4 ounces fresh blueberries
- 3 ounces red currants
- 3 tablespoons chopped fresh mint , divided
- 3 tablespoons chopped fresh cilantro , divided
- 1 tablespoon fresh marjoram , stems removed
- 1 habanero pepper , seeded and minced
- 2 tablespoons olive oil
- 2 tablespoons agave syrup
- 2 limes , divided
- 0.5 cups cashews
- 8 ounces halloumi cheese , cut into 8 slices
Instructions
-
1
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.
-
2
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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3
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.
Nutrition Facts
Per serving
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