Grilled Halloumi Served with Berry Herb Relish

Ingredients 0/11

Step 1

Tos the blueberries and red currants into a bowl. Add in 2 tablespoons each of chopped mint and cilantro, a bit of marjoram, some finely chopped habanero (if you like a kick), olive oil, agave syrup, and the juice of one lime. Give everything a good mix and set it aside to let the flavors meld.

Step 2

Heat a nonstick griddle over medium-high. Add the cashews and toast them, stirring often so they don’t burn, until they’re nicely browned—this usually takes about 8 to 10 minutes. Once toasted, transfer them to a plate and turn the heat down to medium.

Step 3

Now, lay the halloumi slices on the griddle and cook for 2 to 3 minutes on each side, until they develop a golden crust.

Step 4

When the cheese is ready, arrange it on a serving plate. Spoon the berry and herb relish over the top, then sprinkle with the remaining tablespoon each of chopped mint and cilantro. Chop up the toasted cashews roughly and scatter them on top for a bit of crunch. Finish by garnishing with lime wedges, and serve right away while the halloumi is warm.