Grilled Halloumi with Herbed Berry Salsa Recipe

Slow Cooker

"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

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  • 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
  • 1/2 cup cashews
  • 8 ounces halloumi cheese, cut into 8 slices

    • Directions

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    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.
    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: 406 calories;29.1 g fat;26 g carbohydrates;15.5 g protein;43 mg cholesterol;735 mg sodium.Full nutrition
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