HALLOUMI SAGANAKI
Serves: 4 as part of a mezze
■ 10 1/2 oz (300 g) halloumi cheese
■ 1 large egg
■ 1/4 cup (60 ml) fine semolina or cornmeal
■ 3 tbsp (45 ml) sunflower oil 2 tbsp (30 ml) honey
■ 1 tsp (5 ml) finely chopped thyme leaves
■ Couple of handfuls of arugula leaves
■ 4 to 5 fresh figs, quartered (optional)
■ 3 tbsp (45 ml) pomegranate seeds
■ Black pepper
1. Cut the halloumi into 8 thick slices.
2. Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them.
3. Heat the oil in a non-stick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towel to soak up any excess oil.
4. Meanwhile, heat the honey in a small saucepan with the thyme.
5. Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around. Drizzle a little of the hot honey over each slice of halloumi. Finish with pomegranate seeds and grind some black pepper over the top.