Saganaki is the perfect looks-and-tastes-fancy-but-is-actually-easy appetiser. We’ve balanced our salty keflagraviera cheese with a fresh cucumber and watermelon salad, but you can serve it with your preferred salad.

Ingredients

2 small pita bread

60 ml (¼ cup) extra-virgin olive-oil

60 ml (¼ cup) Sherry vinegar

2 tsp sumac

250 gm kefalograviera cheese (see note), cut into 1.5cm-thick slices

300 gm seedless watermelon, rind removed, roughly chopped

150 gm baby cucumbers, cut into wedges

1 small red onion, thinly sliced

¼ cup baby mint leaves

1 tbsp honey, to serve

Method

Preheat oven to 200˚C. Brush pita with 1 tsp oil, place on a baking tray and bake until golden and crisp (2-3 minutes).

To make dressing, place 2 tsp oil, vinegar and sumac in a small bowl; season to taste and whisk to combine.

Heat remaining oil in a large non-stick frying pan over high heat. Add cheese and fry, turning once, until golden (1-2 minutes each side).

Toss watermelon, cucumber, onion and mint in a bowl with 1 tbsp of the dressing. Drizzle honey over cheese and serve with salad, crisp pita and extra dressing on the side.

Kefalograviera, a hard sheep’s milk cheese, is available from select delicatessens. If unavailable, substitute kefalotiri or haloumi.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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