Grilled Dukkah Saganaki
A delicious vegetarian dish.
1 egg whites, lightly whisked
125g Saganaki cheese wedge (specialty Greek cheese similar to haloumi)
2 tbls Pukara Estate Cashew and Roast Onion Dukkah
2 tbls Pukara Estate Premium Extra Virgin Olive Oil
2 corella or paradise pears, thinly sliced
200g rocket leaves
small handful chopped walnuts
2 tbls Pukara Estate caramelised balsamic vinegar
In a large salad bowl, place the rocket leaves, sliced pears and chopped walnuts. Drizzle with the caramelised balsamic and half of the olive oil. Toss well and set aside.
Evenly spread the dukkah on a flat plate. Gently whisk the egg whites in a small bowl. Heat a small pan over a medium heat with the rest of the olive oil. Dip the saganaki wedge in the egg whites and then coat with the dukkah. Repeat for a second time so is well coated.
Then immediately, place in the hot pan and cook for 2 minutes then turn and cook for a further minute. Turn onto a plate and serve immediately with crusty bread and the rocket salad.