Greekdairy-freevegetarianvia groq
Pan-Seared Saganaki with Rhubarb Compote
A sweet and savory Greek-inspired dish featuring crispy saganaki topped with a tangy rhubarb compote.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●4 oz Saganaki (Greek cheese)Slice into 1-inch thick pieces
- ●1 lb RhubarbCut into 1-inch pieces
- ●1/4 cup Honey
- ●2 tbsp Lemon juice
- ●2 tbsp Butter
- ● Fresh parsleyChopped (for garnish)
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Instructions
- 1
1. Heat butter in a skillet over medium-high heat.
- 2
2. Add saganaki slices and cook for 2-3 minutes on each side, or until crispy and golden brown.
- 3
3. Meanwhile, combine rhubarb, honey, and lemon juice in a saucepan.
- 4
4. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the rhubarb is tender.
- 5
5. To serve, place a saganaki slice on each plate and top with a spoonful of the rhubarb compote.
- 6
6. Garnish with chopped parsley and serve immediately.