“Saganaki is a Greek dish comprising of fried cheese and is named after the two handled frying pan used to cook it. We first encountered it on our honeymoon in Santorini at a small beachside restaurant, and this is my attempt to recreate it.”
1 onion, chopped
3 garlic cloves, minced
A handful of Kalamata olives
2 tsp oregano
3 tsp harissa paste
1 tbsp honey
2 tbsp olive oil
250g block of Halloumi
1 egg, beaten
300g Cherry tomatoes, quartered
Slice the halloumi block down the middle so you are left with 2 equal sized slabs. Pat the black dry with kitchen towel and dip into a beaten egg. Next, coat the halloumi with semolina in a bowl and Fry on both sides in 2 tbsp of rapeseed oil until golden and crispy on each side. Cut the halloumi into cubes and set aside for later.
Fry onion the onions in 1 tbsp of oil over a medium-high heat. After a couple of minutes, add the harissa and stir together. Cook for another 3 minutes until the onions have softened.
Add the garlic and tomatoes to the pan and, fry until the tomatoes break down to form a sauce.
Add 2 tbsp water, followed by the honey, olives and oregano. Season well with sea salt and cracked black pepper and cook for a couple of minutes before throwing in the prawns and halloumi. Cook for 3 minutes.
Drizzle with olive oil and serve with pita and salad.