Crumbed Bocconcini And Roast Tomato Salad

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

The ingredient of Crumbed Bocconcini And Roast Tomato Salad

• 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 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 16 roasted roma tomato halves see note or 1 5 cup semi dried tomatoes
• 125g wild rocket
• 2 tbsp toasted pine nuts
• vegetable oil to deep fry

The Instruction of crumbed bocconcini and roast tomato salad

• 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
• meanwhile shake olive oil garlic vinegar mustard and salt and pepper in a screw top jar set aside
• place tomatoes rocket leaves and pine nuts in a serving bowl
• half fill a deep fryer or large heavy based saucepan with vegetable oil and heat to 190u00b0c if you dont 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

Nutritions of Crumbed Bocconcini And Roast Tomato Salad

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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