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
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.