Charred Halloumi and Fresh Berry Herb Salsa

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

Step 1

Combin the blueberries and red currants in a bowl. Add in 2 tablespoons each of chopped mint and cilantro, a bit of marjoram, finely chopped habanero (adjust to your heat preference), a drizzle of olive oil, some agave syrup, and the juice of one lime. Give everything a good stir and set it aside to let the flavors meld.

Step 2

Heat a nonstick griddle or skillet over medium-high heat. Toss in the cashews and cook them, stirring frequently, until they’re nicely browned and fragrant—this should take about 8 to 10 minutes. Once toasted, transfer them to a plate and lower the heat to medium.

Step 3

Now, add the halloumi slices to the pan and cook for 2 to 3 minutes on each side until they’re golden and crisp on the outside.

Step 4

To serve, place the warm halloumi on a plate and spoon the berry salsa over the top. Sprinkle with the remaining tablespoon of mint and cilantro, then roughly chop the toasted cashews and scatter them over everything. Garnish with lime wedges from the leftover lime and enjoy right away.