Kalimera Recipe

I meant to make this in Greece but I was having too fun. Ive finally managed to pull it together and its a medley of all the flavours I had out there put together for a breakfast. I found an incredible olive oil in my local Greek shop (yes I have one can you believe? @isle_of_olive ) and they also had the saganaki cheese which is made by @odysea_ltd (kefalotyri is the name).

Serves 2
Ingredients:
360g cherry tomatoes, halved (save the vines if you have)
1 romano pepper, thinly sliced lengthways
1 banana shallot, diced
1 chunk garlic clove, thinly sliced
80g pitted black olives
4 tbsp olive oil
1 tso dried oregano
Handful basil leaves, finely chop the stalks
Zest and juice of half a lemon
1 tbsp sesame seeds
1 tsp honey, optional
Fresh oregano, optional
X2 slices toast

For the saganaki:
2 slices kefalotyri
A little spelt / plain flour for dusting
2 tbsp olive oil

Set a large frying pan to a medium to high heat and add 2 spoons olive oil. Then add the shallot and fry for 2 mins. Then add the basil stalks, dried oregano and sliced garlic, and cook for another 2 mins. Next add the tomatoes, pepper, olives and stir everything together. Add the tomatoes vines on top, season with salt and pepper and bring to a high heat for a couple of seconds before bringing down to a simmer. Cover the pan with a lid leaving a very small gap and leave for 8 mins. Remove the vines and check the seasoning.

For the saganaki, run the cheese under cold water and then cover in flour. Set a frying pan to a medium to high heat and when hot add the cheese. Fry for 2 mins or until golden before flipping on to the other side for another 1-2 mins. To plate up, divide the tomatoes between two plates and top the toasts with the saganaki. Add a little honey over both saganaki and sprinkle over the sesame seeds. Add the lemon zest and squeeze a little juice over the cheese. Finish with a few basil leaves and a last bit of good extra virgin olive oil.