Grilled Halloumi with Herbed Berry Salsa


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

½ cup cashews

8 ounces halloumi cheese, cut into 8 slices


Step 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.

Step: 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.

Step 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.


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