A fresh-tasting salsa comprised of sweet blueberries, tart red currants, fresh herbs, and a hot fresh pepper is served on top of grilled halloumi. As an appetizer or light meal, serve this. It also creates a beautiful sandwich.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ½ cup cashews
- 8 ounces halloumi cheese, cut into 8 slices
Instructions
- 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.
- 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.
- 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
| Calories | 406 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 11 g |
| Sodium | 735 mg |
| Sugars | 13 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |