Saganaki with Gold Kiwifruit Salsa
Cook Time 15 minutes
1 tsp extra virgin olive oil
200g saganaki cheese
1 gold kiwi fruit, quartered
1 tbsp honey
1 sprig thyme
To make the salsa, combine the kiwi, sumac, honey and thyme.
Heat the oil in a pan over medium to high heat and add the cheese. Cook for a minute or two on each side until crisp and golden.
Serve in the pan and top with the salsa.