Saganaki and Tomato Salad with Pickled Courgette’s and Oregano

I came across saganaki when buying halloumi in the supermarket. I bought a pack and looked up how to cook it, I was not disappointed. If I had to describe it I would say it is a cross between mozzarella and halloumi. Whereas halloumi goes slightly soft in the center saganaki actually goes gooey and melts. Shaking the saganaki in flour gives it a really sexy crunch on the outside. It is best eaten warm before the center hardens again. I know tomatoes aren’t in season in the uk at the moment but our farm shop had these from Holland and they smelt great so I thought I would give them a try, they don’t taste as good as summer tomatoes but they were still yummy. When I think Mediterranean cheese and tomato I have to add oregano, in this recipe I added it to all components it wasn’t overpowering though. This is just a tasty great salad with classic flavour combinations.

Ingredients (serves 2)

For the saganaki

  • 1 pack of saganaki
  • 1 heaped tbsp plain flour
  • 1 tsp dried oregano
  • 1 tbsp of oil (I used ground nut)

For the tomatoes

  • Vine of tomatoes, halved
  • Good pinch of sea salt
  • Pinch of fresh black pepper
  • 1/2 tsp dried oregano
  • Drizzle of olive oil (I used lemon oil)

For the dressing

  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Juice of 1/2 lemon
  • 1 tsp dried oregano

To serve

  • Small bag of rocket leaves
  • 1/4 jar of pickled courgettes, drained

Directions

  1. Prepare the tomatoes by adding them and the olive oil, oregano and salt and pepper. Mix with your hands and set aside so the salt makes the tomatoes release their sweet juices.
  2. For the saganaki, get a zip lock bag, add the flour and oregano, close it up and shake to combine. Cut the saganaki into cubes, give them rinse under a cold tap, shake off any excess water. Add the damp saganaki to the flour, seal and shake really well to coat. Heat the oil in a frying pan over a medium high heat, add half the saganaki and fry (making sure the cubes don’t touch otherwise they melt together) for a couple minutes on each side until golden brown, set aside on kitchen paper to drain while you cook the 2nd batch.
  3. Make the dressing by adding all the ingredients into a jar or bowl, shake or whisk to combine.
  4. To serve, share the salad leaves between 2 serving bowls, add the drained pickled courgettes, tomatoes (make sure you drizzle over the juice too) and saganaki. Drizzle over the dressing. Enjoy.

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