250g can Persian feta
200g Antoniou Kataifi Pastry
2 cups baby salad leaves
¼ cup chopped walnuts, toasted
300g fresh beetroot, peeled and coarsely grated
1 small green apple, peeled and coarsely grated
1 small red onion, finely chopped
1 cup red wine vinegar
1 cup brown sugar, firmly packed
1 cinnamon stick
3 whole cloves
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon ground allspice
Make beetroot relish. Combine all relish ingredients in a medium saucepan. Stir until boiling. Gently boil 30 minutes or until very thick, stirring occasionally. Cool to room temperature.
Preheat oven to 200°C (fan forced). Line 2 oven trays with baking paper.
Drain feta, reserving ¼ cup oil. Place kataifi pastry in a large bowl and use your fingers to separate the strands until light and fluffy. Add the reserved oil and mix until coated.
Place a heaped tablespoon of kataifi on a bench and form into a rectangle about 3cm x 6cm. Repeat to form 5 more kataifi rectangles. Place a piece of feta (about 1 heaped teaspoonful) onto the end of each piece of kataifi. Clean and dry your hands, then roll each piece of kataifi to encase the feta. Place prepared tray. Repeat with remaining kataifi and feta. Bake 10 minutes or until golden.
Serve Persian feta kataifi pastries with beetroot relish, baby salad leaves and toasted walnuts.
Cook’s Tip: Beetroot relish will keep up to 3 weeks in the refrigerator. Bring to room temperature before serving. Leftover relish is delicious with cold meats such as ham or turkey or served with grilled lamb or pork. Unbaked Persian feta pastries can be stored in the refrigerator for up to 2 days.