Crumbed Bocconcini Salad

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

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
Photo of Crumbed Bocconcini Salad
  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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

  3. 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.

  4. 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

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