Saganaki with watermelon, and cucumber salad

SERVES 2 // PREP TIME 10 MINS // COOK 5 MINS

2 small pita bread

60 ml (¼ cup) extra-virgin olive oil

60 ml (¼ cup) Sherry vinegar

2 tsp sumac

250 gm kefalograviera cheese (see note), cut into

1.5cm-thick slices

300 gm seedless watermelon, rind removed, roughly chopped

250 gm baby cucumbers, cut into wedges

1 small red onion, thinly sliced

¼ cup baby mint leaves

1 tbsp honey, to serve

1 Preheat oven to 200˚C. Brush pita with 1 tsp oil, place on a baking tray and bake until golden and crisp (2-3 minutes). 2 To make dressing, place 2 tsp oil, vinegar and sumac in a small bowl; season to taste and whisk to combine. 3 Heat remaining oil in a large nonstick frying pan over high heat. Add cheese and fry, turning once, until golden (1-2 minutes each side).

4 Toss watermelon, cucumber, onion and mint in a bowl with 1 tbsp of the dressing. Drizzle honey over cheese and serve with salad, crisp pita and extra dressing on the side.

Note Kefalograviera, a hard sheep’s milk cheese, is available from select delicatessens. If unavailable, substitute kefalotiri or haloumi.