Mint/Cilantro Avocado Spread With Grilled Halloumi

Name: Mint/Cilantro Avocado Spread With Grilled Halloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Herby Avocado spread; 1 ripe avocado; 1 bunch Cilantro (leaves and tender part of the stems); 1 cup Packed mint leaves; 1 grilled jalapeno, deseeded and chopped; 1/2 cup Unflavored greek yogurt or sour cream; 1.5 tablespoons honey; 2 cloves garlic, crushed; salt to taste; Grilled Halloumi bites; 1 packet Halloumi cheese patted dry and sliced into 1/4 inch thick slices; 1/2 cup olive oil; 1/4 cup finely diced fresh pineapple pieces; slivers of cherry or plum tomato; 1 tablespoon Amoked ancho chile powder

Servings: persons

Herby Avocado spread
1 ripe avocado
1 bunch Cilantro (leaves and tender part of the stems)
1 cup Packed mint leaves
1 grilled jalapeno, deseeded and chopped
1/2 cup Unflavored greek yogurt or sour cream
1.5 tablespoons honey
2 cloves garlic, crushed
salt to taste
Grilled Halloumi bites
1 packet Halloumi cheese patted dry and sliced into 1/4 inch thick slices
1/2 cup olive oil
1/4 cup finely diced fresh pineapple pieces
slivers of cherry or plum tomato
1 tablespoon Amoked ancho chile powder

1
Combine the Cilantro, garlic and mint in food processor and pulse about 6-8 times, until the leaves are coarsely minced. Add the Jalapeno, avocado, lime juice, honey, sour cream (or greek yogurt). Blend together and combine into a smooth spread with the consistency of mayonnaise. Cover the surface with plastic wrap to remove any air, and store in the refrigerator until ready to assemble the appetizer.
2
Cut the Halloumi cheese into 1/4 inch thick slices and drizzle liberally with the Olive oil. Heat a grill pan until smoking and gently place the cheese on the surface. Allow to grill until the char marks form (about 3 minutes) and then flip over carefully to grill the other side. Cut into small squares. Arrange on a platter, spoon a 1/4 teaspoon of the Avocado spread onto the cheese. Top off with a sliver of pineapple and tomato and a sprinkling of ancho chile powder.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Herby Avocado spread, 1 ripe avocado, 1 bunch Cilantro (leaves and tender part of the stems), 1 cup Packed mint leaves, and more.

Yes, Mint/Cilantro Avocado Spread With Grilled Halloumi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!