Serves 2 for a light lunch
Manouri is a semi-soft, rindless fresh white cheese of protected designation of origin, traditionally produced in Thessaly & Macedonia regions of central & northern Greece. Light in texture and flavour, it is the perfect foil for many flavours. It is much nicer eaten warm, fried or grilled.
For the Manouri
- 1 round slice of Odysea manouri cheese, 170g (available direct or at Waitrose)
- 40g plain flour
- 100ml sparkling water
- Pinch of salt
- Pinch of sugar
- Olive oil for frying
- For the salad
- A handful of strawberries, cut in quarters
- A bunch of rocket leaves
- ½ cucumber
- 1 tbsp roasted pumpkin seeds
- A squeeze of lemon
For the dressing
- 1 tsp pine honey
- 3 tsp white wine vinegar
- ¼ preserved lemon, peel only
- 4-5 tbsp olive oil
Method
Wash and cut the cucumber in half lengthwise and then in half again and finally in small pieces. Put in a bowl. Add the rocket leaves and drizzle with a squeeze of lemon. Add the strawberries and mix.
In a small bowl, whisk the honey with the vinegar. Add the olive oil drop by drop while whisking to form a thick emulsion. Cut the preserved lemon peel in thin strips, then in very small dice and add. Season with sea salt and freshly ground black pepper and adjust to your taste (more vinegar or oil).
Cut the manouri horizontally to get two circles and each circle in 5 triangles.
In a bowl, whisk the flour, sparkling water, salt and sugar to form a thin batter.
Bring a saucepan half full of olive oil to a high heat. Use a thermometer and when the temperature reaches 165-1700C, dip the triangles into the batter and drop gently into the oil one by one. Fry till golden. Remove with a slotted spoon and drain on some kitchen paper.
To serve, arrange the salad on plates, place the manouri triangles next to the salad and drizzle both salad and cheese with the dressing and sprinkle with some toasted pumpkin seeds.