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Saganaki: pan-fried cheese with celery, apple, lemon and pine nut salad

Name: Saganaki: pan-fried cheese with celery, apple, lemon and pine nut salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup flat-leaf parsley leaves; 2 celery stalks, very thinly sliced, plus 1/3 cup small inner celery leaves; 1 small red apple; 1 1/2 tbs toasted pine nuts; 2 tsp thinly sliced preserved lemon rind; About 1/2 cup (125ml) olive oil; 1/3 cup (50g) cornflour; 200g kefalotiri, kasseri or haloumi cheese, cut into 5mm-thick wedges; 1/4 cup (60ml) olive oil; 1/2 tsp finely grated lemon zest and 1 tbs lemon juice, plus lemon wedges to serve (optional); 1 tbs pure (thin) cream; Pinch of caster sugar

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30m

05m

Saganaki with celery, apple, lemon and pine nut salad

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by Belinda Jeffery

Cook and author

Oct 03, 2015

Saganaki is usually made with kefalotiri – a hard, mildly salty cheese made from goat's or sheep milk – or kasseri, which has a milder flavour. Both cheeses can be fried, but can be hard to find. Haloumi, although not traditional, works quite well too. The refreshing celery and apple salad makes a terrific foil for the gooey, molten cheese.

1/3 cup flat-leaf parsley leaves
2 celery stalks, very thinly sliced, plus 1/3 cup small inner celery leaves
1 small red apple
1 1/2 tbs toasted pine nuts
2 tsp thinly sliced preserved lemon rind
About 1/2 cup (125ml) olive oil
1/3 cup (50g) cornflour
200g kefalotiri, kasseri or haloumi cheese, cut into 5mm-thick wedges

Lemon dressing

1/4 cup (60ml) olive oil
1/2 tsp finely grated lemon zest and 1 tbs lemon juice, plus lemon wedges to serve (optional)
1 tbs pure (thin) cream
Pinch of caster sugar

Method

1.

For the dressing, place all the ingredients in a bowl, add salt to taste, then whisk until the sugar and salt have dissolved. Cover tightly and chill until needed.
2.

Place the parsley leaves in a small bowl and cover with iced water. Toss the celery and celery leaves in a separate bowl. Cover both bowls with plastic wrap and pop into the fridge for at least 30 minutes until just before ready to serve.
3.

Drain parsley leaves, then add to the bowl of celery. Core, halve and very thinly slice the apple, then add to the celery with the pine nuts and preserved lemon rind. Gently toss to combine. Give the dressing a whisk and pour it over the top. Season with freshly ground black pepper. Divide the salad evenly among 4 plates.
4.

Meanwhile, heat the olive oil in a large non-stick frypan over medium heat. Spread the cornflour in a shallow bowl. Toss cheese wedges in flour to coat well (if the cornflour doesn't stick to the cheese, moisten the cheese with water). Gently shake off any excess cornflour. Fry the cheese, in batches if necessary, for 1-2 minutes each side until golden brown. Drain on paper towel.
5.

Divide the cheese among the plates of salad, then serve immediately with lemon wedges, if desired.