Angel hair fried halloumi

I was recently in my local Turkish supermarket, TFC in Ridley Road Market, looking for a little inspiration. It's one of my favourite local shops; you can almost buy anything there from delicious kataifi pastry to fresh lambs' testicles. Kataifi is a bit like finely shredded filo pastry and is handy for wrapping prawns, oysters or fish and deep frying, or for making those sticky sweet Mediterranean pastries.

These make great little snacks for drinks or you could make them into a starter with some of those long Turkish peppers, simply grilled.

1x 250g piece of halloumi
1tbsp flour
100-150g kataifi pastry
Vegetable or corn oil for deep frying

Pre-heat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep fat fryer. Cut the halloumi into 10 finger sized pieces. Mix the flour with enough water to make a wet paste. Pull enough of the kataifi pastry away in as long a piece as you can to wrap round the cheese. Brush a little of the paste on the cheese and wrap a good layer of pastry round the cheese. Deep fry for 2-3 minutes until golden then drain on some kitchen paper.

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