SAGANAKI CHEESE WITH GRILLED PEACHES & HONEY

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. >