A dish combines the smoky, savory flavor of perfectly grilled halloumi with a fresh, vibrant berry herb relish that adds a burst of sweetness and tang. It’s a simple yet impressive way to elevate any meal or appetizer.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Tips To Improve This Recipe
Use a hot grill or grill pan to get nice grill marks and prevent the cheese from sticking.
Press the halloumi gently with a spatula while grilling to help it brown evenly.
If fresh berries aren’t available, frozen ones can work well after thawing and draining excess juice.
Ingredients
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Why This Recipe Is So Easy To Love
This dish combines the salty, chewy texture of grilled halloumi with a bright and fresh berry herb relish. The contrast of flavors makes every bite exciting and refreshing. It’s quick to prepare and perfect for warm-weather meals or light lunches.
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.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Creative Serving Ideas
Serve alongside crusty bread or warm pita to soak up the berry herbs. It also pairs nicely with a simple green salad or roasted vegetables for a balanced meal. A drizzle of olive oil or a squeeze of lemon can add extra brightness.
How To Store For Later
Store any leftover relish in an airtight container in the refrigerator for up to three days. Halloumi is best enjoyed fresh but can be kept in the fridge for one day; reheat gently to maintain its texture without melting.
Frequently Asked Questions
Can I use a different cheese instead of halloumi?
You can try paneer or firm feta, but halloumi is best for grilling as it holds its shape and texture.
How spicy will the habanero make the relish?
The habanero adds a noticeable but balanced heat; reduce or omit it if you prefer a milder flavor.
Can I prepare the berry herb relish ahead of time?
Yes, you can make the relish a few hours in advance to let the flavors develop, but add the fresh herbs just before serving.
What can I use instead of red currants if I can't find them?
Substitute with fresh cranberries, pomegranate seeds, or red grapes for a similar tartness and texture.
How do I prevent the halloumi from sticking to the griddle?
Use a well-heated nonstick griddle and a little oil if needed; avoid moving the cheese too soon to allow a crust to form.
Is it necessary to toast the cashews?
Toasting enhances their flavor and crunch, but you can skip it if short on time.
Can I make this recipe vegan?
Replace halloumi with a plant-based cheese that grills well, and ensure agave syrup is used as a sweetener.
How long can leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 2 days; reheat the cheese gently before serving.
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