Ingredients
For the Crunchy Kataifi
185 g Antoniou Kataifi Pastry
Olive oil or vegetable oil, for frying
For the whipped ricotta
500 g ricotta cheese
Zest of 1 lemon
I tablespoon lemon juice
Salt & pepper, for seasoning
Mixed fresh herbs, optional
Oven Roasted Tomato Salad
500 g cherry or medium sized truss tomatoes
Olive oil
Salt & pepper, for seasoning
Dried oregano, for seasoning
Parsley, for garnishing
Fresh Tomato Salad
400 g mixed tomatoes, chopped
Olive oil
Salt & pepper, for seasoning
Basil
Asparagus Salad
2 bunches asparagus
Olive oil
Zest of 1 lemon
Parsley and basil, for garnishing
Recipe Tips
Unused Kataifi Pastry
Any unused Kataifi can be placed back into its packaging and returned stored in the fridge or freezer for future use.
Deep frying Kataifi
When you deep fry Kataifi it forms into the shape of your pan, so for this recipe we recommend using a small and deep saucepan. We used one measuring 12cm in diameter by 6cm in height.
Preparing Kataifi in advance
These salads are best assembled just before serving to ensure the Kataifi stays crunchy. Prepare your Kataifi ahead of time & store in an airtight container.
Method
For the Crunchy Kataifi
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
When you deep fry Kataifi it forms into the shape of your pan, so for this recipe we recommend using a small and deep saucepan. We used one measuring 12cm in diameter by 6cm in height.
Fill the saucepan halfway with oil and allow to heat. To test the oil, place a strand of Kataifi in the saucepan, it should sizzle when it’s ready.
Tear a small handful of Kataifi from the Kataifi bundle and place it in the saucepan. Allow to fry for 1-2 minutes or until golden in colour. Transfer to paper towel to drain and cool. Repeat with remaining Kataifi.
Your Kataifi is now ready to use in your salads. You can keep the Kataifi in its loose round shapes or crumble it into smaller pieces. The salads are best assembled just before eating so that the Kataifi remains crunchy. The Kataifi can be prepared in advance and stored in an air tight container.
For the whipped ricotta
Place all your ingredients in a food processor and whip for 2 minutes.
Oven Roasted Tomato Salad
Place the truss tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper.
Bake at 200 degrees Celsius for approximately 20 minutes or until the tomatoes start to blister. Spread the whipped ricotta onto a large platter.
Arrange the Kataifi over the ricotta and top with the tomatoes. Drizzle with some olive oil and season well with salt, pepper and oregano. Garnish with fresh parsley.
Fresh Tomato Salad
Place the tomatoes in a bowl, drizzle with olive oil and season with salt and pepper. Spread the whipped ricotta onto a large platter.
Arrange the Kataifi over the ricotta and top with the tomato salad. Drizzle with some olive oil and season well with salt and pepper. Garnish with fresh basil.
Asparagus Salad
Cook the asparagus gently in a large frying pan filled with water until they just start to soften.
Remove from the pan, drain and cool. Spread the whipped ricotta onto a large platter. Arrange the asparagus over the ricotta.
Scatter the lemon zest and chopped parsley and top with Kataifi. Drizzle with some olive oil and season well with salt and pepper. Garnish with fresh parsley and basil.
Recipe, styling and photography by Sydney Food Sisters.