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
Ingredients
- 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
- SAGANAKI
- 150g kefalotiri or haloumi
- 30ml (2 tbsp) seasoned flour
- 100ml olive oil
- lemon wedges, to serve
- pita bread, to serve
Instructions
1
For the salad, toss all the ingredients together and refrigerate until needed.
2
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.
3
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.
4
Serve immediately with the lemon wedges, pita bread and the salad.
