Name: Saganaki with watermelon and cucumber salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
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

Saganaki with watermelon and cucumber salad

Oozy, gooey cheese with a slight golden crust? What's not to love.

Serves 2

Prep

10M

Cook

Total

15M

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

1.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).

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

3.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).

4.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.