Bocconcini salad with semi-dried tomato pesto
Bocconcini is such a versatile cheese, but you'll never try it served in such a delicious way as this!
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
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