Grilled Halloumi with Herbed Berry Salsa
In this simple appetizer or light lunch, grilled halloumi is topped with a fruit-herb salsa made of sweet blueberries, tart red currants, marjoram, cilantro, mint, and a spicy pepper.
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.