Haloumi cheese, the star of the saganaki “show”, is quite rubbery so dig in straight away before it gets cold!

Serves: 6 Prep. time: 15′ Cooks in: 35′ Ready in: 50′

30 cup cherry tomatoes, halved
2 tbsp sugar
600 g haloumi cheese, in 6 slices
3 tbsp spearmint, finely chopped
1/4 cup extra-virgin olive oil
salt, pepper


Step 1
Blanch tomatoes in boiling water for 1 min or so, drain and remove skin easily. Transfer in a small baking dish, sprinkle with sugar, a little salt and drizzle with 3 tbsp oil. Bake in a preheated oven for 30 mins at 180°C

Step 2
In a large non-stick frying pan heat oil well and fry cheese slices on both sides until very tender.

Transfer on a platter and cook baked tomatoes in the same oil for 30”. Garnish cheese with tomatoes, sprinkle with spearmint and serve immediately.

Photo George Drakopoulos Food styling Tina Webb

Και η συνταγή στα ελληνικά: Σαγανάκι με χαλούμι και ψητές ντομάτες