THE RECIPE JOURNAL · Appetizer
Grilled Halloumi with a Berry and Herb Topping
This dish combines the salty, chewy goodness of grilled halloumi with a fresh, vibrant berry and herb topping that adds a burst of flavor. It’s a simple yet impressive way to elevate your meal with minimal effort.
FROM THE KITCHEN • Grilled Halloumi with a Berry and Herb Topping
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the blueberries and red currants into a bowl. Add most of the mint and cilantro (about 2 tablespoons each), along with some marjoram, a bit of habanero for heat, olive oil, agave syrup, and the juice of one lime. Give everything a good stir and set it aside to let the flavors come together.
02
Step 2
Next, heat a nonstick griddle over medium-high. Add the cashews and toast them, stirring frequently so they don’t burn, until they’re golden and fragrant—this should take about 8 to 10 minutes. Once toasted, transfer them to a plate and lower the heat to medium.
03
Step 3
Now, cook the halloumi slices on the griddle for 2 to 3 minutes per side, until they develop a nice golden crust. Once they’re done, arrange the halloumi on a serving plate.
04
Step 4
Spoon the berry and herb mixture over the cheese, then sprinkle the chopped cashews on top. Finish by scattering the remaining tablespoon of mint and cilantro over everything, and add lime wedges on the side for squeezing. Serve right away and enjoy!
Why you’ll love it
This dish combines the salty, chewy texture of grilled cheese with a fresh, vibrant berry and herb topping. It’s a perfect balance of savory and sweet that feels light but satisfying. Plus, it’s quick to prepare and makes a great option for a healthy snack or appetizer.
How to serve
Serve this with crusty bread or alongside a fresh green salad for a simple, elegant meal. It also pairs well with roasted vegetables or as part of a mezze platter with olives and hummus.
Storage & leftovers
Store any leftover grilled cheese and topping separately in airtight containers in the fridge. The cheese is best eaten within 2 days, while the topping can last up to 3 days. Reheat the cheese gently to avoid toughening it.
