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. 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. 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.
3. 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 per serving