If you’re ever challenged to make a salad for someone that they’ve never tasted before, here’s the answer, Chef! Rich cannellini beans, tangy tomato, refreshing cucumber & crunchy carrot are coated in a honey-mustard dressing. This, together with fresh greens, forms the base for panko breadcrumb-coated bocconcini cheese balls.
Crumbed Bocconcini Salad
Crumbed Bocconcini Salad
with cannellini beans, baby tomatoes, cucumber & carrot ribbons
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Bocconcini Balls
- Cake Flour
- Cannellini Beans
- Carrot
- Cucumber
- Honey-Mustard Dressing
- Panko Breadcrumbs
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
PREP
Whisk ½ of egg in a shallow dish with a splash of water. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the breadcrumbs. Coat the bocconcini balls in the seasoned flour, then in the egg mixture, and then in the breadcrumbs. When coating in the breadcrumbs, press them into the bocconcini balls so they stick and coat evenly. Set aside the fridge for 10-15 minutes.
FRYING MOMENT
Place a pan over high heat with enough oil to shallow fry. When hot, fry the crumbed cheese until golden, 20-30 seconds (shifting occasionally). Remove from the pan, drain on paper towel, and season.
SALAD
In a salad bowl, combine the honey-mustard dressing with 10ml of olive oil. Add the drained beans, the halved tomatoes, the diced cucumber, the carrot ribbons, and the rinsed green leaves. Toss to coat and season.
DINNER IS READY
Bowl up the salad and top with the golden cheese balls. Enjoy, Chef!
Cake Flour - 20ml
Bocconcini Balls - 6
Panko Breadcrumbs - 50ml
Honey-mustard Dressing - 25ml
Cannellini Beans - 60g
Baby Tomatoes - 80g
Cucumber - 50g
Carrot - 120g
Salad Leaves - 20g
PREP
Whisk ½ of egg in a shallow dish with a splash of water. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the breadcrumbs. Coat the bocconcini balls in the seasoned flour, then in the egg mixture, and then in the breadcrumbs. When coating in the breadcrumbs, press them into the bocconcini balls so they stick and coat evenly. Set aside the fridge for 10-15 minutes.
FRYING MOMENT
Place a pan over high heat with enough oil to shallow fry. When hot, fry the crumbed cheese until golden, 20-30 seconds (shifting occasionally). Remove from the pan, drain on paper towel, and season.
SALAD
In a salad bowl, combine the honey-mustard dressing with 20ml of olive oil. Add the drained beans, the halved tomatoes, the diced cucumber, the carrot ribbons, and the rinsed green leaves. Toss to coat and season.
DINNER IS READY
Bowl up the salad and top with the golden cheese balls. Enjoy, Chef!
Cake Flour - 40ml
Bocconcini Balls - 12
Panko Breadcrumbs - 100ml
Honey-mustard Dressing - 50ml
Cannellini Beans - 120g
Baby Tomatoes - 160g
Cucumber - 100g
Carrot - 240g
Salad Leaves - 40g
PREP
Whisk 1 egg in a shallow dish with a splash of water. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the breadcrumbs. Coat the bocconcini balls in the seasoned flour, then in the egg mixture, and then in the breadcrumbs. When coating in the breadcrumbs, press them into the bocconcini balls so they stick and coat evenly. Set aside the fridge for 10-15 minutes.
FRYING MOMENT
Place a pan over high heat with enough oil to shallow fry. When hot, fry the crumbed cheese until golden, 20-30 seconds (shifting occasionally). (You may need to do this step in batches). Remove from the pan, drain on paper towel, and season.
SALAD
In a salad bowl, combine the honey-mustard dressing with 30ml of olive oil. Add the drained beans, the halved tomatoes, the diced cucumber, the carrot ribbons, and the rinsed green leaves. Toss to coat and season.
DINNER IS READY
Bowl up the salad and top with the golden cheese balls. Enjoy, Chef!
Cake Flour - 60ml
Bocconcini Balls - 18
Panko Breadcrumbs - 150ml
Honey-mustard Dressing - 75ml
Cannellini Beans - 180g
Baby Tomatoes - 240g
Cucumber - 150g
Carrot - 360g
Salad Leaves - 60g
PREP
Whisk 1 egg in a shallow dish with a splash of water. Prepare two shallow dishes: one containing the flour (seasoned lightly), and one containing the breadcrumbs. Coat the bocconcini balls in the seasoned flour, then in the egg mixture, and then in the breadcrumbs. When coating in the breadcrumbs, press them into the bocconcini balls so they stick and coat evenly. Set aside the fridge for 10-15 minutes.
FRYING MOMENT
Place a pan over high heat with enough oil to shallow fry. When hot, fry the crumbed cheese until golden, 20-30 seconds (shifting occasionally). (You may need to do this step in batches). Remove from the pan, drain on paper towel, and season
SALAD
In a salad bowl, combine the honey-mustard dressing with 40ml of olive oil. Add the drained beans, the halved tomatoes, the diced cucumber, the carrot ribbons, and the rinsed green leaves. Toss to coat and season.
DINNER IS READY
Bowl up the salad and top with the golden cheese balls. Enjoy, Chef!
Cake Flour - 80ml
Bocconcini Balls - 24
Panko Breadcrumbs - 200ml
Honey-mustard Dressing - 100ml
Cannellini Beans - 60g
Baby Tomatoes - 320g
Cucumber - 200g
Carrot - 480g
Salad Leaves - 80g
Woolies Products in this dish
