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Saganaki Martini

Serves 4

A fun first course: a cross between a martini and a soup!

• 10 Windset TOV tomatoes, chopped
• 2 Windset TOV tomatoes, finely chopped
• pinch chili flakes
• 1 teaspoon kosher salt
• 10 leaves fresh basil
• 4 leaves fresh mint
• 1 clove garlic, finely minced
• 4 oz gin
• 2 Windset Fresco cucumbers, seeded and finely chopped
• 2 tablespoons fresh chives, finely chopped
• 3 oz pitted Kalamata olives, chopped
• 8 oz Haloumi cheese, cut into 12 cubes
• 2 tablespoons olive oil

In a blender, combine the 10 chopped tomatoes, chili flakes, salt, basil, mint and garlic. Puree until smooth. Place the tomato mixture in a fine mesh sieve over a large bowl and place in the refrigerator for 2 -3 hours.

Discard the solids remaining in the sieve and add the gin to the tomato water. Mix the Windset Fresco cucumbers, remaining chopped Windset TOV tomatoes and olives together and divide into 4 martini glasses.

Divide the cubes of Haloumi cheese onto 4 small skewers. Heat the olive oil in a 10 inch skillet over medium heat and fry the cheese until golden on all sides. Drain on a paper towel.

Pour the tomato water into the martini glasses and garnish with the chives and a cheese skewer each.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.