Saganaki with Greek salad Recipe

Saganaki with Greek salad

A Greek salad and a specialty pan fried cheese is the summer salad you've been looking for - by Chantal Walsh

Proudly supported by

A Greek salad and a specialty pan fried cheese is the summer salad you've been looking for

Ingredients

400 g wedge kefalograviera cheese

2 egg whites, lightly beaten

¼ cup water

¾ cup plain flour

2 tbsp olive oil

Lemon wedges, to serve

Greek salad

2 ripe tomatoes,   cut into wedges

1 telegraph cucumber, chopped

1 small red onion,   thinly sliced into rings

½ cup pitted kalamata  olives, halved

1 tbsp finely chopped   fresh oregano

¼ cup extra virgin olive oil

1 tbsp red wine vinegar

Salt and pepper, to taste

To make salad, combine tomatoes, cucumber, onion, olives and oregano in a large bowl. Add combined oil and vinegar. Season with salt and pepper. Toss to coat.
Cut cheese into 1.5cm-thick slices. Combine egg whites and water in  a shallow dish. Place flour on a large plate. Season with salt and pepper.
One at a time, dip cheese into egg white mixture. Coat in flour. Shake off excess. Heat oil in a large non-stick frying pan. Add cheese in two batches. Cook for 1 to 2 minutes on each side, or until golden brown. Drain on absorbent kitchen paper.
Serve immediately with salad and lemon wedges.