Grilled Halloumi with Herbed Berry Salsa Recipe

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.

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.

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.