Information
Prep: 10 mins | Cook Time: 10 minutes | Serves: 2–4 as an entrée or shared plate | Gluten Free | Vegetarian
Ingredients list
- 1 block of saganaki cheese
- 1–2 tablespoons cornflour (for dusting)
- Olive oil, for frying
- 3–4 fresh figs, chopped
- ¼ cup walnuts
- Juice of ½ lemon
- 1–2 tablespoons honey
- Fresh parsley, chopped (for garnish)
Method
- Prepare the cheese: Slice the saganaki into wedges and lightly dust each piece with cornflour.
- Pan-fry the saganaki: Heat a drizzle of olive oil in a pan over medium heat. Add the saganaki wedges and cook until golden on one side. Flip and cook the other side until evenly golden and crisp. Remove and place on a serving tray.
- Cook the topping: In the same pan, add the chopped figs and walnuts. Cook for 2–3 minutes until warmed through and slightly caramelised. Spoon the mixture over the saganaki.
- Finish and serve: Squeeze fresh lemon juice over the top, drizzle with honey, and garnish with chopped parsley.
