Saganaki with pickled figs

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
2 teaspoons olive oil

6 ounces (180 grams) haloumi or kasseri cheese

Pickled figs, drained

2 cups baby rocket (arugula)

Lemon wedges

Freshly ground black pepper

Pickled Figs:

1/2 teaspoon salt

1/3 cup sugar

2/3 cup water

2/3 cup white vinegar

1 bay leaf

1 cup dried figs, cut in half from stem to end


  • Heat the olive oil over medium-high heat in a skillet. When it's hot, add the haloumi and cook, searing on one side until golden brown, about 1-2 minutes.
  • Flip and repeat on the other side. Keep the haloumi warm while the other ingredients are being plated.
  • Divide the rocket amongst 4 plates. Add 4 fig halves to each along with a wedge of lemon.
  • Put a piece of warm, seared haloumi in the center, grind a little pepper over the top and serve at once.
  • Pickled Figs:
    Stir together all the ingredients except the figs in a saucepan over medium-high heat. Bring to a boil and stir until the sugar has dissolved. Remove from the heat and allow to cool for 5 minutes. Put the figs in a sealable container and pour the hot brine over them. Allow to cool for 30 minutes and then cover and refrigerate for at least an hour or up to a day ahead.

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