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Serves 4 Named af­ter the two-han­dled fry­ing pan in which it is cooked, saganaki cheese is a pop­u­lar ap­pe­tiser in Greece. 2 ta­ble­spoons finely chopped oregano ½ cup honey 3 medium yel­low peaches cook­ing oil spray 4 Greek pita breads 850g block haloumi 2 medium lemons, cut into wedges ex­tra ⅓ cup oregano leaves, to gar­nish

Place chopped oregano and honey in a small saucepan over a medium heat. Bring to boil. Re­move from heat and set aside for 10 min­utes to in­fuse. Strain honey through a fine sieve into a jar. Seal and cool to room tem­per­a­ture. Us­ing a small sharp knife, cut peaches in half length­ways and re­move stones. Heat a char­grill pan or fry­ing pan over a high heat. Lightly spray cut sides of peaches with cook­ing oil spray. Cook peaches, cut-side down, for 1–2 min­utes each side or un­til grill marks ap­pear. Trans­fer to a plate and cover to keep warm. Spray pita breads with cook­ing oil spray. Cook for 1 minute each side or un­til grill marks ap­pear. Trans­fer to a plate. Cut haloumi block in half length­ways, then cut each piece in half di­ag­o­nally to make 4 tri­an­gle-shaped blocks. Work­ing with 1 at a time, place each tri­an­gle-shaped block on a flat edge and cut into 4 thin­ner tri­an­gles. (You should have 16 tri­an­gle-shaped pieces of haloumi al­to­gether.) Line a large fry­ing pan with greased bak­ing paper and heat over a high heat. Cook half of haloumi for 1 minute each side or un­til golden. Trans­fer to a plate and keep warm. Re­peat with re­main­ing haloumi. Dis­card bak­ing paper. Re­turn haloumi to fry­ing pan. Add grilled peaches to pan, then driz­zle with oregano-in­fused honey. Turn peaches in honey to coat. Squeeze juice from half of le­mon wedges into pan. Sea­son with freshly ground black pep­per. Top saganaki with ex­tra oregano leaves. Serve saganaki in pan with pita and re­main­ing le­mon wedges. >

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