Ingredients:

• 200g saganaki cheese (Kefalograviera or any similar cheese that can be grilled or pan-fried)

• 1 tbsp olive oil

• 1-2 sprigs of fresh rosemary

• 2 tbsp Meli Honey

• Freshly ground black pepper (to taste)

• Lemon wedges (for serving)

Instructions:

1. Prepare the Saganaki Cheese:

   • Cut the saganaki cheese into thick slices, about 1-1.5 cm each. Pat them dry with a paper towel to remove any excess moisture.

2. Cook the Saganaki:

   • Heat a non-stick skillet or a frying pan over medium-high heat. Add the olive oil to the pan. Once hot, add the saganaki cheese slices. Cook for about 2-3 minutes per side or until golden brown and crispy on the outside and soft on the inside.

   • During the last minute of cooking, add the rosemary sprigs to the pan to infuse the oil with their aromatic flavour.

3. Make the Meli Honey Drizzle:

   • While the cheese is cooking, warm the Meli Honey in a small saucepan over low heat for 1-2 minutes to make it easier to drizzle.

4. Serve:

   • Once the saganaki is golden and crispy, remove it from the pan and place it on a serving plate. Drizzle the warm Meli Honey over the cheese.

   • Sprinkle with freshly ground black pepper and garnish with the rosemary sprigs.

   • Serve with lemon wedges on the side for a zesty finish.