A Greek cheese similar to halloumi but will melt when cooked. A delicious vegetarian dish.

Ingredients 

1 Egg White, Lightly Whisked

125g Saganaki Cheese Wedge

2 Tbsp Pukara Estate Cashew And Roast Onion Dukkah

2 Tbsp Pukara Estate Premium Extra Virgin Olive Oil

2 Corella Or Paradise Pears, Thinly Sliced

200g Rocket Leaves

Small Handful Chopped Walnuts

2 Tbsp Pukara Estate Caramelised Balsamic Vinegar

Method

In a large salad bowl, place the rocket leaves, sliced pears, and chopped walnuts. Drizzle with the caramelised balsamic and half of the olive oil. Toss well and set aside. Evenly spread the dukkah on a flat plate. Gently whisk the egg white in a small bowl. Heat a small pan over medium heat with the rest of the olive oil. Dip the saganaki wedge in the egg white and then coat with the dukkah. Repeat for a second time so it is well coated. Immediately place in the hot pan and cook for 2 minutes, then turn and cook for a further minute. Transfer to a plate and serve immediately with crusty bread and the rocket