• 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

    Serves: 2
    Cooking Time: 20 mins

    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.

     

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