Halloumi saganaki

Halloumi saganaki

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Brined cheese, halloumi has a tremendous shelf life and my fridge is rarely without it. Saganaki is a Greek preparation using this well-loved squeaky cheese. Dip the slices into beaten egg and roll them in semolina and sesame seeds before frying, then drench with honey and dried oregano. Squeeze over lemon and serve with chopped fresh ripe figs, peaches, apricots or some grapes, with good bread to mop up the juices.

Ingredients

Quantity Ingredient
a handful fine semolina, or use plain flour
1 tablespoon sesame seeds
250g block of halloumi cheese
1 egg, beaten
3 tablespoons olive oil
2 tablespoons runny honey
lemon, to squeeze, plus lemon wedges, to serve
1/2 teaspoon dried oregano
A pinch chilli flakes, (optional)
1 spring onion, finely sliced, (optional)

Method

  1. Mix the semolina or flour and sesame seeds together.
  2. Cut the halloumi into thick slices. Dip the slices in the beaten egg, then roll in the flour mix.
  3. Heat the olive oil in a non-stick frying pan and fry the cheese on a medium heat for about 2 minutes on each side, until golden brown.
  4. Drizzle with the honey and a squeeze of lemon and sprinkle with oregano and chilli flakes and spring onion, if using. Serve with lemon wedges.
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