Saganaki Martini

Ingredients

Martini

• 10 tomatoes, roughly chopped
• 1 garlic clove
• 5 leaves basil
• 5 leaves mint
• 4 ounces gin, to taste

Candied Olives

• 1/2 cup kalamata olive, pits removed, finely chopped
• 1/4 cup caster sugar

Saganaki

• 2 roma tomatoes, peeled and seeded, diced very finely
• 1 English cucumber, peeled and diced very finely
• 1/2 bunch chives, finely chopped
• 1 cup halloumi cheese, cut into small cubes
• 1 tablespoon olive oil

Directions

1. 1

   Make the Martini:.

2. 2

   Place the tomatoes, garlic, basil and mint in a blender and process until smooth. Strain using a fine sieve - don't press on the mixture, let it happen naturally. It will take a few hours to give you the required 2 cups of liquid.

3. 3

   The original recipe said to 'Throw away the remaining solids', but I add them to the bag I have in the freezer to make soup stock with. Add Gin to taste. Place this in the fridge to chill until ready to serve.

4. 4

   Make the Candied Olives:.

5. 5

   Preheat the oven to 200°F Place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar. Cook for about 15 minutes or until the olives are dried.

6. 6

   Prepare the Haloumi:.

7. 7

   Slice the cheese into 1/2 inch cubes and dust with a little flour. Heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides. When cooked thread onto skewers.

8. 8

   Assemble the dish:.

9. 9

   Divide the diced Roma tomatoes, cucumber, candied olives and chives amongst four martini glasses, then pour over with the chilled martini mixture. Add the haloumi skewers and serve immediately.