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Grilled Halloumi with Herbed Berry Salsa

Grilled halloumi is topped with a light salsa comprised of sweet blueberries, tart red currants, fresh herbs, and a fiery fresh pepper. Serve as an appetizer or light lunch. It also makes a delicious sandwich.

Herbed Berry Salsa

You'll want to eat the cheese as soon as it comes out of the pan since it's most amazing when it's hot.


  • 4 ounces freshly picked blueberries
  • 3 oz. red currants
  • 3 tablespoons fresh mint, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh marjoram, stemmed
  • 1 seeded and minced habanero pepper
  • 2 tbsp of olive oil
  • 2 tbsp of agave syrup
  • 2 limes, cut in half
  •  ½ pound cashews
  • 8 ounces halloumi, sliced into 8 pieces


Step 1

In a mixing dish, combine blueberries and red currants. Mix in 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and 1 lime juice. 
Set aside after mixing.

Step 2

Melt butter in a nonstick griddle over medium-high heat. Cook cashews until browned, 8 to 10 minutes, stirring frequently to prevent burning. Place the cashews on a tray and put aside. Reduce the heat to medium and cook the halloumi cheese slices for 2 to 3 minutes per side.

Step 3

Place the halloumi on a platter and top with the berry salsa mixture and the remaining 1 tablespoon mint and cilantro. Spread cashews on top of the halloumi.
Garnish with the remaining lime wedges. Serve right away.

Herbed Berry Salsa

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