- 2 x 150g thick slices of Kefalograviera Cheese
- Tapioca flour for dusting
- Caramelised Fig dressing
- 2 large fresh figs, halved
- ½ tbs olive oil
- ¼ tbs balsamic vinegar
- 1 tsp pomegranate molasses
- Fresh mint to garnish
- Cherry Tomato and Basil dressing
- Handful of cherry tomatoes, halved
- Squeeze of lemon juice
- 1 tbs basil leaves, shredded
Caramelised Fig:
- Combine oil and vinegar in a bowl. Add figs and coat in dressing.
- Lightly dust cheese slices in tapioca and fry in a hot cast iron pan for a minute on each side or until golden. Remove and place on serving dish.
- Place figs on a hot grill and cook for a couple of minutes on each side until caramelised. Turn off heat and pour in pomegranate molasses.
- Top cheese with figs and serve immediately.
Cherry Tomato and Basil:
- Lightly dust cheese slices in tapioca and fry in a hot cast iron pan for a minute on each side or until golden. Remove and place on serving dish.
- Top with tomato and squeeze over lemon juice. Garnish with basil and serve immediately.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/saganaki-cheese-two-ways/
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