Saganaki

Ingredients

Serves four as part of a mezedes selection.

• 400 grams block of kefalograviers (available from good cheese shops or Greek delicatessens)
• 150 grams ( 1 cup) plain flour, seasoned to taste
• ¼ cup of canola / rape seed oil
• ½ lemon
• ½ cup chopped flat-leaf parsley
• Crusted bread, to serve
• 2 lemons quartered

Method

Cut cheese lengthways into 6 slices, then cut each slice in half diagonally to make to make 12 triangles.

Dip cheese into a bowls of iced water, then drain and toss in seasoned flour to coat, shaking off excess. Heat oil in a frying pan, then cook cheese. in batches, over medium heat for 1 minute on each side or until golden. Squeeze juice of half a lemon over, scatter with parsley, then serve with crusty bread and remaining lemon quarters on the side.