Saganaki refers to pan-fried cheese. Any firm cheese can be used, such as sheep’s milk kefalotiri, although certain types of feta or haloumi are also suitable
TO DRINK: Try a fruity Chardonnay like Franschhoek Cellar’s with this Mediterranean-inspired salad
Saganaki served with cucumber and olive salad
- 1 large cucumber, seeded and cut into chunks
- 12 large Kalamata olives
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) red wine vinegar
- 10ml (2 tsp) fresh dill, chopped
- 1 garlic clove, crushed
- sea salt and freshly ground black pepper, to taste
- 150g kefalotiri or haloumi
- 30ml (2 tbsp) seasoned flour
- 100ml olive oil
- lemon wedges, to serve
- pita bread, to serve
For the salad, toss all the ingredients together and refrigerate until needed.
For the saganaki, moisten the cheese slightly with warm water and coat in the flour, patting lightly so the flour sticks to the damp cheese.
Heat the oil in a non-stick frying pan and fry the cheese until golden brown on each side, about 2 – 5 minutes. Try to turn the cheese only once while cooking.
Serve immediately with the lemon wedges, pita bread and the salad.