Saganaki served with cucumber and olive salad

September 19, 2015 (Last Updated: January 11, 2019)

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

Print Recipe

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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September 19, 2015 (Last Updated: January 11, 2019) By
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