Recipes

Recipes page

Search Recipe by:




Recipes

Mozzarella & Haloumi Cheese

Jason Aitken's Signature Saganaki

  • 1 roasted red capsicum, skinned, cut into strips
  • 1 small red Spanish onion, cut into rings
  • extra virgin olive oil
  • lemon juice
  • sea salt and freshly ground black pepper, to taste
  • 100g spinach leaves
  • 320g Kefalograviera or South Cape's Haloumi in Brine, cut into triangular slices
  • cold water
  • plain flour, for dusting
  • 80g smoked salmon
  • 1 marinated artichoke, cut into 4
  • cress, for garnish
  • 4 lemon wedges, for serving

Dress roasted capsicum and onion separately with olive oil, lemon juice, salt and pepper to taste.

Sauté spinach in a little olive oil and season to taste. Dip slices of cheese into water then lightly flour and pan fry in a hot oiled pan until golden brown. Arrange sautéed spinach onto serving plates and immediately top with hot pan fried cheese, artichoke, capsicum and smoked salmon. Garnish with a few rings of onion and cress, and serve with lemon wedges.    

Jason Aitken's Signature Saganaki

Serves:
4

Print this recipe