Crumbed bocconcini and roast tomato salad

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

Recipe «Crumbed bocconcini and roast tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup plain flour, 2 cups dried breadcrumbs, 2 eggs, 220g tub cherry bocconcini, 1/3 cup extra virgin olive oil , 1 garlic clove, crushed, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard , 16 roasted roma tomato halves or 1/5 cup semi-dried tomatoes, 125g wild rocket, 2 tbsp toasted pine nuts, Vegetable oil, to deep-fry.

Ingredients:

• 1 cup plain flour 
• 2 cups dried breadcrumbs 
• 2 eggs 
• 220g tub cherry bocconcini 
• 1/3 cup extra virgin olive oil 
• 1 garlic clove, crushed 
• 1 tbsp balsamic vinegar 
• 1 tsp Dijon mustard 
• 16 roasted roma tomato halves or 1/5 cup semi-dried tomatoes 
• 125g wild rocket 
• 2 tbsp toasted pine nuts 
• Vegetable oil, to deep-fry 

Instructions

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.