Makes 8 spring rolls
200g Kataifi Pastry
250g haloumi cheese
¼ cup toasted walnuts, chopped
rice bran or vegetable oil
Cut haloumi cheese into batons, roughly 2cm wide sand 8cm long. Set aside
Unravel kataifi pastry and use your fingers to separate the strands until light and fluffy.
Tease the Kataifi pastry apart with your fingers to loosen. Pull away small bundles in a long rectangle shape on your bench roughly, 15cm long and 8cm wide.
Place one haloumi baton onto the end of each piece of the Kataifi pastry and begin rolling the pastry around the haloumi tightly into a spring roll shape. Repeat with remaining haloumi cheese & Kataifi pastry.
Lightly wet your hands and squeeze each spring roll to ensure the pastry binds together and holds its shape during cooking
Heat oil and shallow fry spring rolls until golden brown on all sides. Drain on paper towel before serving.
Drizzle the spring rolls with a generous amount of good quality honey and sprinkle with the toasted walnuts.
Serve immediately to enjoy the gooey texture of the hot haloumi with the crunchy kataifi.