Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
I got this idea when I ate saganaki at a moroccan restaurant. The cheese used traditionally for saganaki is halloumi, graviera or kasseri but I wanted to try this dish with cottage cheese or paneer as its known in India. The lemon and honey provide an element of robustness to the cheese which is very light in flavor. I also added a pinch of smoked paprika for a bit of a kick. This recipe is really quick to whip up and the kids will absolutely love it. You could avoid the mint with the little ones if they are finicky with the greens. The toasted honey pecans give the dish a crunch and the fried mint leaves round it off with crispiness. I used a cast iron skillet but you could just use a frying pan if you don’t have a skillet.
- 1 block cottage cheese sliced (~400 g or 14 oz)
- 6 tablespoon honey
- 6 tablespoon lemon juice
- 1 cup fresh mint leaves
- 1 cup pecans
- ½ teaspoon smoked paprika
- 3 tablespoons olive oil
- Salt & pepper
Heat oil in a cast iron skillet and add in the pecans to toast (about 2 minutes) now add in the honey and coat the pecans.
Add the sliced cottage cheese and fry on either side to get a nice brown color. Add in the lemon juice, paprika and adjust for salt and pepper.
Add in the mint leaves and sautée for 30 seconds before serving.