This is such a show stopping starter and so easy to make. It looks beautiful, and is the perfect moreish salty sweet snack. It would look perfect as a vegetarian Christmas starter thanks to those lovely jewelled tones.

It’s also super quick and easy to prep with only simple steps and easy to prepare components. The kind of stress free goodness you want in your dinner part life.

That said it’s also perfect as a starter for two. The simple sticky dressing is made by adding orange juice to your still hot oil so that it thickens and caramelises instantly. If your oranges are super sweet you could add a squeeze of lemon juice to add some acid.

If you’ve never had saganaki before it’s firm Greek cheese (often goats and ewe milk based) that pan fries to be a golden salty joy. It’s a teensy bit squeaky – like haloumi- but softer in texture than that.

Serves 2-4 double to serve more

Ingredients

100g Saganaki (Usually one slice)

1 TVs extra virgin olive oil

1 orange

1/4 cup flat leaf parsley leaves

1.5 Tbs chopped roasted almonds

1 Tbs Pomegranate seeds

Directions

Prep orange by removing skin with a sharp knife and cutting 5 x 2mm thick slices, reserve the remaining Orange for your dressing.

Place a small to medium fry pan on medium high heat. Once hot add oil and then the saganaki cheese. Sear in oil until golden brown on both sides. This should take a few minutes per side.

Take the pan off the heat and remove cheese, place on your serving plate.

Allow the pan to cook for 1 minute then squeeze in 1 Tbs of orange juice from your remaining Orange. Swirl and then set aside.

Layer the parsley and oranges over the cheese, sprinkle with almonds and pomegranate then drizzle over orange dressing from the pan.

Eat immediately.

HH. x