Don’t get us wrong, we love protein, slow roasted caramelised protein from our bespoke souvla, we really do, but this salad has got it all going for it. Here’s why we think it’s a winner and why we’re so excited it’s found its way onto our new menu.
This dish takes humble, simple, and great Greek street food to the next level – marrying the old with the new.
Saganaki cheese is super versatile and can be dished up in a myriad of ways but one thing is for sure, it was made for frying.
Saganaki epitomises traditional Greek cooking and our take on it has a distinctly modern twist.
To create our version of the Saganaki salad, our chefs grate the Kefalogaviera cheese onto a baking tray, pop it into a hot oven and cook until the cheese melds into one crisp layer of salty goodness.
From there, the cheese wafer is broken into smaller pieces and scattered atop cos, radish, chickpeas and is dressed with tahini.
To recreate the Zeus Street Greek Saganaki Salad at home, follow our recipe below. Enjoy!
To have a look at our menu in full, head over to our website.
Saganaki Salad
Prep. 10 min Cook. 10 min Serves 2
Ingredients:
240g Cos lettuce, washed
100g chickpeas, drained
40g radish, thinly sliced
15g Kefalograviera (hard Greek cheese), finely grated
1 lemon, juiced
20ml extra virgin olive oil
15g tahini dressing
1 garlic clove, crushed
30ml water
Wafers:
Preheat oven to 180
Line baking tray with non-stick baking paper
Evenly place Kefalograviera on baking tray
Bake for 10 minutes, 5 minutes on each side, or until lightly browned and crisp
Set aside to cool
Tahini dressing:
Combine tahini paste, garlic and water in a bowl
Whisk until is a smooth consistency is achieved
Set aside
Salad:
In a large bowl combine lemon and olive oil
Toss through Cos lettuce until lettuce is coated
Transfer into serving bowl, adding the radish and chickpeas
Drizzle tahini dressing over and season with salt and pepper
Scatter wafers over salad and serve
