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Saganaki with green olive salad


  • Combine the olives with the grated rind and juice of 1 lemon, the dill, garlic and 2 tbsp oil.
  • Cut the cheese into 1½ cm thick slices. Then lightly toss in flour and panfry in a thin layer of hot oil until golden brown all over. 
  • Scatter the salad on individual plates, top with the saganaki and serve with a lemon wedge on the side. 
  • from Janni Kyritsis, Sydney chef


  • 300 gm pitted green olives, halved
  • 2 lemons
  • ¼ cup dill sprigs
  • 2-3 garlic cloves, finely chopped
  • olive oil
  • 600 gm haloumi cheese
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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