250 g tub flavoured bocconcini cheese
½ cup panko crumbs
100 g bag of kale, spinach and chard leaves
2 litres vegetable oil, for deep-frying
1 lemon cut into wedges
6 roma tomatoes, halved
2 tbsp olive oil
Sea salt flakes
Black Pepper, cracked
2 cloves garlic finely sliced
100 g baby kale
- Drain a 250g tub flavoured bocconcini cheese. Coat in beaten egg then toss gently in ½ cup panko crumbs. Arrange a 100g bag of kale, spinach and chard leaves on a large serving plate or bowl.
- Shallow-fry a few bocconcini at a time in heated vegetable oil, gently moving around pan until just golden. Drain briefly on kitchen paper then add to prepared salad with warm roasted tomatoes (see my tips) and pan juices. Serve with lemon wedges.
- Place 6 halved roma tomatoes onto a flat tray, lined with baking paper. Drizzle with olive oil and season with sea salt flakes, cracked black pepper and slivers of fresh garlic. Roast at 220°C (200°C fan forced) for 25-30 min.
- Add some baby kale leaves to the tomatoes in the last 5-10 min of cooking. Set aside to cool and then crumble over the tomatoes just before serving in the salad.