Saganaki, honey figs, salad

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 15 MINS

INGREDIENTS‭:‬

Saganaki cheese

Fig with honey and olives

Pita (use 1/2 supplied)

Flour

Cucumber (use 1/3 supplied)

Tomato (use 1/2 supplied)

Cos lettuce

Lemon

 

PANTRY STAPLES‭:‬ Cooking oil

YOU’LL NEED‭:‬ Frying pan, knife, chopping board

ALLERGENS‭:‬ Dairy, wheat, gluten, yeast

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Preheat oven to 200C fan forced.

2. Prepare the ingredients: Wash all the vegetables. Roughly chop the tomato. Roughly chop the cucumber. Chop the lettuce. Cut the pita into wedges. Cut the lemon into wedges.

3. Heat the pita: Place the pita wedges onto a baking pan and put in a preheated oven. Cook for 5 minutes or until warm and toasted.

4. Cook the saganaki: Lightly dust the cheese in the flour. Heat a splash of oil in a frying pan over medium heat. Cook the cheese for one or two minutes a side or until brown and soft. Remove from the pan.

5. Make the salad: Combine the tomato, cucumber, lettuce and the olives in a bowl. Drizzle with a little of the honey dressing and half of the lemon.

6. To serve: Divide the cheese and salad between the plates. Spoon the figs and remaining honey dressing over the cheese. Serve with the remaining lemon.

For downloadable pdf version, click here.
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