This recipe is from The Australian Women’s Weekly PURE cookbook.
Ingredients
Method
1.Place chopped oregano and honey in a small saucepan. Bring to the boil over medium heat; remove from heat, leave to infuse for 10 minutes. Strain honey through a fine sieve into a jar; seal. Cool to room temperature.
2.Halve peaches and remove stones. Cut halves into thick slices lengthways.
3.Heat a chargrill pan (or frying pan) over high heat. Spray cut sides of peaches lightly with cooking oil spray. Cook peaches, cut-side down, for 2 minutes or until grill marks appear.
4.Spray yiros wraps with cooking oil spray; cook for 1 minute each side or until grill marks appear.
5.Cut the block of haloumi in half lengthway. Cut each piece in half diagonally to form four triangle-shaped blocks. One at a time, place each triangle-shaped block of haloumi on a flat edge; cut into four thinner triangular pieces. (You will have 16 triangle-shaped pieces of cheese in total.)
6.Line a large frying pan with greased baking paper. Place pan over a high heat. When pan is hot; cook half the cheese triangles for 1 minute each side or until golden. Remove from pan; keep warm. Repeat with remaining cheese. Discard paper.
7.Return cooked cheese to pan with grilled peaches and oregano infused honey. Turn peaches in honey to coat. Squeeze juice from half the lemon wedges into the pan; season to taste with freshly ground black pepper.
8.Sprinkle saganaki with extra oregano. Serve warm straight from the pan, with wraps and remaining lemon wedges.
Greek yiros wraps are soft, white and pliable flat breads, available from delis; use pitta bread instead.
* Large blocks of haloumi are available from delis, you can also use smaller blocks to make up the total weight.
Note
