Saganaki means any dish prepared in a small frying pan – especially a fried cheese appetiser. With a sweet side of figs and honey, it's decadent and delightful.
6 dried figs
2 Tbsp balsamic vinegar
3 Tbsp honey
2 egg whites
¾ cup plain flour
400 g haloumi
3 Tbsp olive oil
1 Tbsp thyme
1 lemon cut into wedges, to serve
crusty bread, to serve
- If using fresh figs, cut a cross into each fig from the stalk, about three quarters of the way down, then gently squeeze open. Simmer vinegar, honey and half a cup of water in a saucepan for 5 minutes. Add figs for another 5 minutes, then remove from heat. If using dried figs, cut in half, place in a saucepan with the vinegar, honey and half a cup of water and simmer gently, covered, for 10–15 minutes until softened.
- Meanwhile, place eggwhites and 1 cup water in a bowl and whisk briefly. Scatter flour onto a plate and season with ground black pepper. Divide block of cheese into 4 large triangles (if it isn’t already cut into triangles). Dip each piece into the eggwhite mixture, allowing excess to drip off, then briefly into the flour. Repeat process again.
- Heat 2 tablespoons of olive oil in a large frypan over a medium-high heat and fry cheese, in batches, for about 4–5 minutes, turning regularly, until light golden and starting to soften. Add additional oil as necessary to prevent cheese sticking.
- Serve cheese and figs with extra honey drizzled over, scattered with thyme. Accompany with lemon wedges for squeezing over and crusty bread, if desired.