Ingredients

The following ingredients have 1 Servings
  • 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
  • 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

Instruction

  • 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.
  • 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.