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Crumbed bocconcini and roast tomato salad

Name: Crumbed bocconcini and roast tomato salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup (150g) plain flour; 2 cups dried breadcrumbs; 2 eggs; 220g tub cherry (baby) bocconcini; 1/3 cup (80ml) extra virgin olive oil; 1 garlic clove, crushed; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 16 roasted roma tomato halves (see note) or 1/5 cup semi-dried tomatoes; 125g wild rocket; 2 tablespoons toasted pine nuts; Vegetable oil, to deep-fry

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20m

05m

Crumbed bocconcini and roast tomato salad

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This delicious salad is sure to become a firm family favourite.

1 cup (150g) plain flour
2 cups dried breadcrumbs
2 eggs
220g tub cherry (baby) bocconcini
1/3 cup (80ml) extra virgin olive oil
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
16 roasted roma tomato halves (see note) or 1/5 cup semi-dried tomatoes
125g wild rocket
2 tablespoons toasted pine nuts
Vegetable oil, to deep-fry

Method

1.

Place flour and crumbs on separate sheets of baking paper, and beat eggs together in a bowl. Drain bocconcini and pat dry with paper towel. Dip each ball first in flour, then egg, then crumbs, coating well. Chill for 15 minutes.
2.

Meanwhile, shake olive oil, garlic, vinegar, mustard, and salt and pepper in a screw-top jar. Set aside.
3.

Place tomatoes, rocket leaves and pine nuts in a serving bowl.
4.

Half-fill a deep-fryer or large, heavy-based saucepan with vegetable oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when oil is hot enough.) Cook the bocconcini, in 2 batches, for 1-2 minutes until crisp and golden. Drain on paper towel, then add to serving bowl. Drizzle with dressing and serve immediately.