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Halloumi and Herbed Berry Salsa from the Grill
Halloumi and Herbed Berry Salsa from the Grill
Main Course

Halloumi and Herbed Berry Salsa from the Grill

★★★★★ 4.9 (792)

This vibrant dish combines salty, grilled halloumi with a fresh, tangy berry salsa bursting with herbs. It’s a simple yet flavorful way to enjoy a light and refreshing meal any day of the week.

◷ 35 min Total Time
♜ 4 Servings
▥ Medium Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by tossing the blueberries and red currants into a bowl. Add in 2 tablespoons each of chopped mint and cilantro, some marjoram, a bit of habanero for heat, a splash of olive oil, a drizzle of agave syrup, and the juice of one lime. Give everything a good mix and set it aside to let the flavors come together.

2

Step 2

Next, heat up a nonstick griddle over medium-high. Add the cashews and toast them, stirring frequently, until they’re golden and fragrant—this should take about 8 to 10 minutes. Once they’re nicely browned, transfer them to a plate and lower the heat to medium.

3

Step 3

Now, cook the halloumi slices on the griddle, letting them brown for about 2 to 3 minutes on each side until they have a nice crust. When they’re done, arrange the halloumi on a serving plate and spoon the berry salsa over the top. Sprinkle the remaining tablespoon of chopped mint and cilantro on it, then roughly chop the toasted cashews and scatter them over everything.

4

Step 4

Finish by adding lime wedges from the leftover lime on the side for squeezing. Serve right away and enjoy!

Why You’ll Love This Recipe

This dish combines the salty, chewy texture of halloumi with a fresh, vibrant berry salsa. The grilling adds a smoky flavor that makes each bite exciting and satisfying. It’s a perfect balance of sweet, savory, and tangy that works well for warm weather meals.

Serving Suggestions

Serve alongside grilled vegetables or a light green salad for a complete meal. It also pairs nicely with warm pita bread or on top of a bed of couscous. A drizzle of extra olive oil or a squeeze of lemon juice can brighten the flavors even more.

Storage Tips

Store any leftover grilled halloumi and salsa separately in airtight containers in the fridge. The cheese is best eaten within 2 days, while the salsa can last up to 3 days. Reheat the halloumi gently on a pan to keep it tender.