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Saganaki with chilli, mint and nectarine salsa

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  • Egg free
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

Savour the sizzling delight of saganaki, complemented by a zesty kick of chilli, refreshing mint, and juicy nectarine salsa.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes
Saganaki with chilli, mint and nectarine salsa

Ingredients

  • 2 white nectarines, stoned, finely chopped
  • 1 red chilli, seeded, finely chopped
  • 1/4 red onion, finely chopped
  • 2 tbs lemon juice
  • 2 tbs chopped mint
  • 200g pkt saganaki or haloumi
  • 2 tbs olive oil
  • Honey, to drizzle
  • Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, sliced, to serve
  • Coles Australian Baby Rocket, to serve
  • Lemon wedges, to serve

Nutritional information

Per serve: Energy: 1221kJ/292 Cals (14%), Protein: 12g (24%), Fat: 23g (33%), Sat Fat: 10g (42%), Carb: 8g (3%), Sugar: 8g (9%), Dietary Fibre: 2g (7%), Sodium: 692mg (35%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine nectarine, chilli, onion, lemon juice and mint in a bowl. Season.

  2. Step 2

    Carefully separate the saganaki into 2 slices or cut the haloumi in half horizontally. Heat the oil in a large frying pan over medium-high heat. Add the saganaki or haloumi and cook for 2 mins each side or until golden brown.

  3. Step 3

    Divide the saganaki or haloumi among serving plates. Spoon over some nectarine salsa and drizzle with honey. Season. Serve with sourdough, rocket, lemon wedges and remaining salsa.

Recipe tip

COOK. STORE. SAVE
Use it up:
You’ll have red onion left over here – finely chop and use in place of the spring onion in our rice salad.

Saganaki with chilli, mint and nectarine salsa

Saganaki with chilli, mint and nectarine salsa
  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes
Ingredients
  • 2 white nectarines, stoned, finely chopped
  • 1 red chilli, seeded, finely chopped
  • 1/4 red onion, finely chopped
  • 2 tbs lemon juice
  • 2 tbs chopped mint
  • 200g pkt saganaki or haloumi
  • 2 tbs olive oil
  • Honey, to drizzle
  • Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, sliced, to serve
  • Coles Australian Baby Rocket, to serve
  • Lemon wedges, to serve
    Description

    Savour the sizzling delight of saganaki, complemented by a zesty kick of chilli, refreshing mint, and juicy nectarine salsa.

    Method
    1. Step 1

      Combine nectarine, chilli, onion, lemon juice and mint in a bowl. Season.

    2. Step 2

      Carefully separate the saganaki into 2 slices or cut the haloumi in half horizontally. Heat the oil in a large frying pan over medium-high heat. Add the saganaki or haloumi and cook for 2 mins each side or until golden brown.

    3. Step 3

      Divide the saganaki or haloumi among serving plates. Spoon over some nectarine salsa and drizzle with honey. Season. Serve with sourdough, rocket, lemon wedges and remaining salsa.