Cilantro (leaves and tender part of the stems)
Packed mint leaves
grilled jalapeno, deseeded and chopped
Unflavored greek yogurt or sour cream
cloves garlic, crushed
salt to taste
Grilled Halloumi bites
Halloumi cheese patted dry and sliced into 1/4 inch thick slices
finely diced fresh pineapple pieces
slivers of cherry or plum tomato
Amoked ancho chile powder
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.