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Saganaki with celery, lemon and olive salata

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INGREDIENTS
400g kasseri cheese or kefalotyri (see note) cheese
75g (1/2 cup) cornflour
1/2 teaspoon ground cumin
150ml olive oil
8 kaffir lime leaves
Lemon wedges, to serve

CELERY, LEMON AND OLIVE SALATA
1 lemon, zested, finely chopped
300g (2 cups) kalamata olives, halved, pitted
1 small fennel bulb, finely chopped
1 celery heart, thinly sliced
1 tablespoon chopped dill
1/4 cup coarsely chopped flat-leaf parsley
1 1/2 tablespoons extra virgin olive oil
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Step 1
For salata, combine all ingredients in a bowl and season to taste with freshly ground black pepper.
Step 2
Cut cheese into 8mm-thick slices, then into 2.5cm x 6cm rectangles. Combine cornflour and cumin, and season with freshly ground black pepper. Dust cheese with flour and shake off excess. Heat oil in a frying pan over medium heat. Holding a lid to the frying pan, drop the leaves into the oil, then cover with the lid until spitting has finished. Remove lid, then leaves, and drain leaves on paper towels. Fry dusted cheese, in batches, for 30 seconds each side or until golden, then drain on paper towels. Serve cheese scattered with lemon leaves, with lemon wedges and celery, lemon and olive salata.