For an elegant simple dish that offers a creamy texture with a slight salty bite under a golden crisp crust, saganaki is a wonderful choice for a midnight snack, a starter for your Seduction Meal, or a simple lunch. The word saganaki is a diminutive of saganiki, a frying pan with two handles, (a mini version of the paella pan of Spain), which comes from the Turkish word sahan. Serve this grilled cheese dish with a light Greek white wine or a glass of ouzo, a side of taramasalata and warm pita bread. OPA!
halloumi® saganaki
courtesy of chef Michael Psilakis and CheeseEU
serves 4-6
6 tablespoons plus 2 teaspoons extra-virgin Greek olive oil
8 oz Halloumi®, sliced into six 1⁄2-inch thick rectangles
Juice of 1 lemon (about 2 1⁄2 tablespoons) plus 1 lemon, sliced
sea salt and black pepper to taste
1 head frisée, trimmed and torn into pieces (about 2 cups)
1 cup arugula
1 tablespoon dried Greek oregano
- Heat 2 teaspoons of the oil in a large nonstick pan over moderate heat until hot.
- Add halloumi® and sauté until browned, about 45 seconds a side.
- Whisk together lemon juice, sea salt and black pepper to taste and remaining olive oil.
- Combine frisée, arugula and oregano, add 6 tablespoons of the dressing and toss well.
- Transfer halloumi® slices to salad plates, drizzle with the remaining dressing.
- Top each portion with a mound of salad and some lemon slices.
