Saganaki

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 tomatoes, roughly chopped
• 1 garlic clove
• 5 leaves basil
• 5 leaves mint
• 4 ounces , to taste
• 1/2 cup kalamata olive, pits removed, finely chopped
• 1/4 cup caster sugar
• 2 roma tomatoes, peeled and seeded, diced very finely
• 1 english cucumber, peeled and diced very finely
• 1/2 bunch chives, finely chopped
• 1 cup halloumi cheese, cut into small cubes
• 1 tablespoon olive oil

Recipe

• 1 make the :.
• 2 place the tomatoes, garlic, basil and mint in a blender and process until smooth. strain using a fine sieve - don't press on the mixture, let it happen naturally. it will take a few hours to give you the required 2 cups of liquid.
• 3 the original recipe said to 'throw away the remaining solids', but i add them to the bag i have in the freezer to make soup stock with. add to taste. place this in the fridge to chill until ready to serve.
• 4 make the candied olives:.
• 5 preheat the oven to 200°f place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar. cook for about 15 minutes or until the olives are dried.
• 6 prepare the haloumi:.
• 7 slice the cheese into 1/2 inch cubes and dust with a little flour. heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides. when cooked thread skewers.
• 8 assemble the dish:.
• 9 divide the diced roma tomatoes, cucumber, candied olives and chives amongst four glasses, then pour over with the chilled mixture. add the haloumi skewers and serve immediately.