January 9 2019 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Side dish Saganaki salad with mint dip
Just when you thought cheese couldn't get any better, it suddenly does and it's called saganaki! Crispy cheese crust on the outside, ooey-gooey melted cheese goodness on the inside. These Greeks know how to live and we sure don't mind getting a taste of it.
USMetric
servingservings
Ingredients
- 10 oz. 280 g saganaki cheese or halloumi cheese
Mint dip
- 1 cup (61⁄3 oz.) 240 ml (180 g) Greek yogurt (4% fat)
- ¼ cup (¾ oz.) 60 ml (23 g) fresh mint, chopped
- 2 tbsp 2 tbsp olive oil
- salt and ground black pepper
Serving
- 2 oz. (1½ cups) 55 g (350 ml) lettuce
- 1 1 lemonlemons
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Making low carb simple
Instructions
- Combine ingredients for mint dip and set aside while you prepare the rest.
- Put saganaki cheese in a heated nonstick pan, without butter or oil. Fry for 2-3 minutes without touching it. The edges melt fast, which is normal, so apply some pressure with a spatula to even it out before flipping.
- Flip and fry other side for 2-3 minutes, until it gets a nice golden brown color. Gently remove from pan and cut into pieces.
- Serve immediately on a bed of lettuce with lemon slices and mint dip.
Tip!
In the mood for some melted cheese goodness but can't find saganaki? Try our Halloumi fries with avocado dip for a guaranteed success.
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