• 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


  1. Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.

  2. Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.

  3. Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.