Saganaki: 1 Greek feta cheese DOP Flour 1 or 2 Eggs Panko bread crumbs Lemon zest
Spiced honey: Honey Lemon juice Black pepper
Neon roasted vegetables: 1 Broccoli 1 Courgettes 2/3 Potatoes 2 Beetroot 2 Carrots Caraway Cumin Smoked paprika Salt (Don’t worry if you don’t have all the veg, just use up what you’ve got in your fridge and cupboards!)
Turmeric tahini sauce: 2 heads of garlic Turmeric powder Smoked paprika Tahini Lukewarm water Sunflower oil Salt & pepper to taste
Wash, trim and chop all vegetables except carrots leaving the skin on. Peel, trim and chop carrots, cutting on the diagonal.
Make a mixture of the turmeric caraway seeds, cumin seeds, thyme, smoked paprika, vegetable oil, salt and pepper and dip each vegetable in it, then roast at 170 degrees until caramelised but not burned.
Cut and roast the garlic. Cut the garlic into two and add the whole heads in a roasting tray, coat in the oil and spice mix, and roast for 20 mins, before removing and leaving aside to cool.
For the saganaki, slice each feta slab along the horizontal and then again across the length, giving four pieces per slab.
Whisk egg and set up a surface or three dishes so that each piece of feta can be dipped in flour, followed by egg and then panko. Dip and then set feta pieces aside and refrigerate.
Next make the tahini sauce. Squeeze each roasted garlic clove out of it's skin into a blender, adding turmeric, paprika, tahini, sunflower oil and a little of the water. Blend on a medium setting for 1 minute and check the consistency. You are aiming for the thickness of a creamy salad dressing. Add more water as necessary and season to taste. Transfer to a squeezy bottle (if available).
To cook the saganaki, heat a pan with a little olive oil and grate lemon zest into the oil once up to temperature. Allow a minute or so for the oil to infuse with the lemon and then remove the cheese from the fridge and fry in batches until golden, flipping over half way through.
Meanwhile make the spiced honey by whisking honey, lemon juice and course ground black pepper, thinning a little with a touch of hot water.
When each piece of cheese is fully cooked, put aside and keep warm.
To plate up, pile roast vegetables up on the plate and squeeze over a few criss-cross lines of the sauce, then add the saganaki to the plate and drizzle over the honey.