I didn’t even know saganaki existed until I was buying some halloumi and saw it next to it so I thought I would give it a try for a change. It was really yummy it isn’t as firm or squeaky as halloumi. It holds it shape so well and it has a springy centre. I always think couscous needs flavour to make it exciting and this sun dried tomato pesto worked so well. The creamy cheese and couscous is then brought back down to earth with the earthy mushrooms and kale.
Ingredients (serves 2)
- 120g couscous, covered with 150ml of boiling water
- 4 mushrooms, sliced
- 1 garlic clove, peeled and finely chopped
- 2 kale leaves, ribs removed and roughly chopped
- 3 tbsp sun dried tomato pesto
- 6 sun dried tomatoes, roughly chopped
- 1 pack saganaki, cubed
- 1 tbsp plain flour, pinch of salt and pepper
- Drizzle of olive oil
- Add the flour and seasoning to a sealable bag. Add the cubed saganaki and shake to coat all over.
- Heat a small frying pan with a drizzle of olive oil, add the coated saganaki and cook for a couple of minutes on each side or until golden brown. Set aside on kitchen roll.
- Heat another drizzle of oil in a pan, add the mushrooms and cook for 5 mins, add in the kale and garlic and cook for a further 2 mins stirring.
- Fluff up the couscous and add in the pesto and sun dried tomatoes and fluff again.
- Assemble salad by sharing the couscous between 2 serving bowls add the kale and mushrooms and finish off with the saganaki.