As of late, my husband and I came to the conclusion we were consuming too much food that was high in sugar (and by sugar I mean any thing that could be considered ‘added sugar’.) We were constantly like, “it feels like an ice cream night” or for my husband, it was realizing it was time to drop of sugar-laden beverages. It’s been a wonderful change and through this, it’s led to having a ton of fruit in the house. Our dessert now is a bowl of cherries or a handful of grapes (with an ice cream cone thrown in every once in a while.) However, with all the fruit in the house, I’ve been playing with recipes that showcase the fruit without heaps of added sugar.
Today’s recipe is coming straight from the beautiful book, Vibrant Food, by Kimberley Hasselbrink (The Year in Food). There are so many gorgeous, approachable recipes in this book but I wanted to share this particular one because I’m all about salty, grilled halloumi right now and the fruit is really the main star of this dish. I switched up the recipe a bit (because I’m completely incapable of making something exactly as written.) I think blueberries and lemon is a lovely combination and I added hazelnuts for a bit of crunch. This is a wonderful appetizer or I even at a slightly larger portion with a bit of quinoa as lunch.
- 3 tablespoon olive oil
- 2 tablespoons lemon juice*
- 2 teaspoons honey*
- Freshly ground black pepper
- 6 ounces blueberries
- 1/4 cup roasted hazelnuts, chopped*
- 1 jalapeño pepper, seeds removed, minced*
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1 (8 to 9 ounce) package halloumi, cut into 8 slices
- 1 tablespoons olive oil
- In a small bowl, whisk together olive oil, lemon juice, honey, and black pepper. In a separate bowl, toss blueberries with chopped hazelnuts, pepper, 1 tablespoons mint and 1 tablespoons cilantro. Pour dressing over blueberry mixture and set aside.
- In a large skillet, heat olive oil over medium-high heat and add 1 tablespoon olive oil. Add halloumi and cook until golden, 2-3 minutes per side.
- Place cheese on a plate, spoon blueberries over cheese slices, and finish with remaining herbs. Serve while halloumi is still warm.
*Original recipe calls for lime juice, agave nectar, serrano, and strawberries (and does not include the hazelnuts).
Recipe from Vibrant Food by Kimberley Hasselbrink
Dietary:Vegetarian + Gluten Free