Grilled Saganaki and Sweet Potato Salad

Cook time 1 hour
Servings 4 - 6


1 tbsp olive oil
400g of Saganaki or kefalograviera or haloumi, sliced into 2 cm pieces
Flour, for dusting

2 medium whole sweet potatoes, leave the skin on
2 cups of rock salt

Honey dressing
1 tbsp honey
1 heaped tsp seeded mustard
1 tbsp cider vinegar
½ tsp dried oregano
4 tbsp olive oil
Salt and pepper

Optional garnish
3 sprigs fresh oregano, leaves picked
3 sprigs mint, leaves picked

Grilled Saganaki and Sweet Potato Salad


Pre heat the oven to 180C.

Place the rock salt in a baking tray. Wash and dry the whole sweet potatoes and place on top of the salt. Place in the oven and bake for 1 hour or until just tender. Remove from the oven and cool for 20 minutes or until easy to handle.

For the dressing, whisk all ingredients together until a smooth sauce forms.

Heat oil in a large. Lightly dust each piece of Saganaki. Pan-fry for 1 minute on each side or until golden brown.

Cut the sweet potatoes into chunky pieces and arrange on a platter along with the Saganaki. Drizzle with the dressing and  scatter with fresh oregano and mint leaves.