Chermoula Saganaki ’n’ Honey
If you can get your mitts on some smoked honey, it is life changing. Culinary purists will be aghast at my mashing of culinary cultures, but this is, quite simply, a must for flavour seekers. After a long day, eating this with a glass of wine is a legitimate dinner option. If you are pulling out all the stops, it also makes a spectacular addition to a table spread.
Serves 2-4 as a side.
Ingredients 8
2 slices saganaki cheese, approx. 200g
flour, for dredging
2 tbsp olive oil
125 g chermoula, see my recipe
3 tbsp smoked honey
salt, to season
black pepper, freshly ground, to season
lemon juice, freshly squeezed, to finish
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Dredge the slices of in flour, dusting off the excess.
Place a non-stick frying pan over medium–high heat. Add the and, once shimmering, add the , cooking until it has started to soften and taken on a glorious golden hue. Use a spatula and carefully flip – it will be soft so you need to ensure your spatula is squarely underneath it to take the load.
Add the and cook for an additional minute before removing from the heat and, working quickly, plating the and topping with to taste.
Season generously with salt and freshly ground black pepper and finish with a squeeze of lemon juice. Best eaten piping hot with the danger of burning the roof of your mouth.
