This vibrant dish combines the smoky flavor of charred halloumi with a refreshing, zesty berry herb salsa that’s perfect for brightening up any meal. It’s quick to make and bursting with fresh, colorful ingredients you’ll love.
Start by combining 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.
Next, 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.
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.
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.
- Make sure the grill or pan is hot before adding the halloumi to get a nice char without sticking.
- Use a mix of berries for a variety of textures and flavors in the salsa.
- Chop the herbs finely to release their aroma and blend well with the berries.
This dish offers a wonderful balance of smoky, salty cheese paired with bright, juicy berries and fresh herbs. It’s a refreshing combination that feels light yet satisfying. Perfect for warm weather or when you want something quick but full of flavor.
Serve this alongside a crisp green salad or as a topping for toasted bread. It also pairs well with grilled meats or as part of a mezze platter with olives and hummus for a light, colorful appetizer.
Store leftover halloumi and salsa separately in airtight containers in the fridge. The cheese can be reheated gently in a pan, but the salsa is best enjoyed fresh to keep the berries vibrant and the herbs bright. Use within 2 days for optimal taste.
