for 4 person

Crumb coating for the mozzarella

40 g	breadcrumbs
3 tbsp	rolled oats
1	egg
1	garlic clove, squeezed
2 tbsp	white flour
½ tsp	salt
a little	pepper
4	mozzarella (each approx. 150 g)

Crispy mozzarella balls

3 tbsp	olive oil
65 g	capers, drained

Salad

1 tsp	medium-hot mustard
3 tbsp	balsamic vinegar
3 tbsp	olive oil
	salt and pepper to taste
500 g	cherry tomatoes, cut in half
150 g	salad mix e.g. lamb’s lettuce and curly endive salad

How it's done

Crumb coating for the mozzarella

Mix the breadcrumbs and oats in a deep dish. Beat the egg and garlic in a deep dish and empty the flour into a shallow dish, season. Toss the mozzarella balls in the flour and shake off the excess. First dip them in the egg and then in the breadcrumbs, firmly pressing on the crumb coating.

Crispy mozzarella balls

Heat the oil in a non-stick frying pan. Fry the capers for approx. 3 mins. until crispy, drain on kitchen paper. Fry the mozzarella balls on all sides for approx. 2 mins. each until crispy.

Salad

Whisk together the mustard, balsamic and oil in a bowl, season. Add the cherry tomatoes and salad, mix, plate up. Top with the crispy capers and mozzarella balls.

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