A fresh-tasting salsa comprised of sweet blueberries, tart red currants, fresh herbs, and a hot fresh pepper is served on top of grilled halloumi. As an appetizer or light meal, serve this. It also creates a beautiful sandwich.

Prep Time 20 mins             Cook Time 15 mins     Total Time 35 mins

Servings 4                         Yield 4 servings

four ounces of fresh blueberries

Red currants, three ounces

3 teaspoons of split, finely chopped fresh mint

fresh cilantro, cut into 3 tablespoons, divided

1 tablespoon stemmed fresh marjoram

1 minced and seeded habanero pepper

Olive oil, two teaspoons

two teaspoons of agave nectar

2 split limes

1/2 cup cashews

Halloumi cheese, 8 ounces, sliced into 8 pieces

In a mixing dish, combine blueberries and red currants. Add 1 lime juice, 2 teaspoons each of mint, cilantro, marjoram, and habanero. Also include olive oil and agave syrup. combine, then reserve.

A nonstick griddle should be heated to medium-high heat. Cook cashews for 8 to 10 minutes, turning frequently to prevent burning, until they are browned. Put cashews on a platter and reserve. Halloumi cheese slices should be browned for two to three minutes on each side at medium heat.
Place the halloumi cheese on a platter and garnish with the remaining 1 tablespoon of mint and cilantro as well as the berry salsa combination. Spread chopped cashews over the halloumi. Add lime wedges from the remaining lime as a garnish. Serve right away.

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