Grilled saganaki cheese with grilled peaches & honey

Taking its name from the two-handled pan in which it's traditionally cooked, this grilled haloumi recipe makes for succulent and sweet dish that will delight the cheese-lover in your life.

  • 20 mins cooking + standing & cooling
  • Serves 4
  • Print


  • 2 tablespoons finely chopped fresh oregano
  • 1/2 cup (175g) honey
  • 2 medium yellow peaches (300g)
  • cooking oil spray
  • 4 Greek yiros wraps (380g), warmed (see tips)
  • 820 (1¾lb) haloumi (see tips)
  • 1/3 cup fresh oregano leaves, extra
  • 2 medium lemons (280g), cut into wedges


  • 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.

More From Women's Weekly Food