Manouri saganaki

Here’s another dish inspired by our trip to Athens and Sparta in September 2023 when James ran Spartathlon and Jason crewed for him. As discussed in our prawn saganaki recipe, the name comes from the double-handed pot in which it is traditionally cooked, but essentially it’s a form of sautéing of shallow frying.   This time we’ve called on the absolute original Greek fried cheese dish in that two-handled pan. Traditionally this is done with more of a hard cheese with a high melting point, but we’ve elevated it with manouri – a close relative of feta that is a little softer but with less salt and still high in protein. We’ve then enhanced the flavours with deep red and blue fruits and vegetables – packed with antioxidant anthocyanins – to enhance flavours, textures and nutritional values, all of which cook down beautifully.