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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Crumbed Bocconcini Salad?
The preparation time for Crumbed Bocconcini Salad with cannellini beans, baby tomatoes, cucumber & carrot ribbons is between 15 and 30 minutes.
What is the total time required to make Crumbed Bocconcini Salad with cannellini beans, baby tomatoes, cucumber & carrot ribbons?
The total time required to make Crumbed Bocconcini Salad with cannellini beans, baby tomatoes, cucumber & carrot ribbons is between 30 and 45 minutes.
How many servings does Crumbed Bocconcini Salad provide?
4 servings
What are the main ingredients in Crumbed Bocconcini Salad?
Baby Tomatoes, Bocconcini Balls, Cake Flour, Cannellini Beans, Carrot, Cucumber, Honey-Mustard Dressing, Panko Breadcrumbs, Salad Leaves
What is the nutritional information of Crumbed Bocconcini Salad?
Calories: 488, Carbs: 56 grams, Fat: grams, Protein: 21.7 grams, Sugar: 16.8 grams, Salt: 376 grams
How do I prepare Crumbed Bocconcini Salad?
DINNER IS READY: Bowl up the salad and top with the golden cheese balls. Enjoy, Chef! 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. 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. 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.
What should be prepared from my kitchen to make Crumbed Bocconcini Salad?
Baby Tomatoes, Bocconcini Balls, Cake Flour, Cannellini Beans, Carrot, Cucumber, Honey-Mustard Dressing, Panko Breadcrumbs, Salad Leaves
How many calories does Crumbed Bocconcini Salad have?
488 calories
How much fat content does Crumbed Bocconcini Salad have?
grams
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