Name: Bocconcini salad with semi-dried tomato pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 270 gram jar semi-dried tomatoes in oil; 1/4 cup (20g) coarsely grated parmesan cheese; 1 tablespoon roasted pine nuts; 1 fresh long red chilli, chopped coarsely; 2 tablespoon lemon juice; 1/3 cup (80ml) cream; 630 gram cherry bocconcini cheese, drained; 1 cup (150g) plain flour; 2 eggs, beaten lightly; 1 cup (100g) packaged breadcrumbs vegetable oil, for deep-frying; 4 white witlof (500g), trimmed; 1/4 cup mizuna

Ingredients

270 gram jar semi-dried tomatoes in oil

1/4 cup (20g) coarsely grated parmesan cheese

1 tablespoon roasted pine nuts

1 fresh long red chilli, chopped coarsely

2 tablespoon lemon juice

1/3 cup (80ml) cream

630 gram cherry bocconcini cheese, drained

1 cup (150g) plain flour

2 eggs, beaten lightly

1 cup (100g) packaged breadcrumbs vegetable oil, for deep-frying

4 white witlof (500g), trimmed

1/4 cup mizuna

Method

1.Drain tomatoes over small bowl; reserve ½ cup of the oil. Roughly chop half the tomatoes; slice remaining tomatoes into thin strips.

2.Blend chopped tomatoes, parmesan, nuts,chilli and juice until smooth. With motor operating, gradually add reserved oil in a thin, steady stream;blend until smooth. Transfer pesto to small jug; stir in cream.

3.Coat bocconcini in flour; shake off excess. Dip in egg, then coat in breadcrumbs.

4.Heat oil in medium deep saucepan; deep-fry bocconcini, in batches, until browned lightly. Drain on absorbent paper.

5.Divide witlof among serving plates; top with bocconcini then sprinkle with sliced tomato and mizuna. Drizzle over pesto to serve.

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Ingredients

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