Saddle salad with crispy mozzarella

Name: Saddle salad with crispy mozzarella
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 3 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, sugar; 5 TABLESPOONS Oil; 2 Mini roman salads; 1 kg seedless watermelon; 300 g Tomatoes (e.g. yellow and green); 1 Shallot; 5 Stem(s) flat leaf parsley; 1 (approx. 300 g) ripe avocado; 250 g Mini-Mozzarella balls; 1 Egg (Gr. M); 7-8 TABLESPOONS Breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

After carrying the watermelon home, you can reward yourself with this delicious salad and crispy cheese balls.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
3 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, sugar
5 TABLESPOONS Oil
2 Mini roman salads
1 kg seedless watermelon
300 g Tomatoes (e.g. yellow and green)
1 Shallot
5 Stem(s) flat leaf parsley
1 (approx. 300 g) ripe avocado
250 g Mini-Mozzarella balls
1 Egg (Gr. M)
7-8 TABLESPOONS Breadcrumbs

Directions

1
Roast pine nuts in a coated pan without fat until golden brown, let them cool down. For the vinaigrette, mix lemon juice, salt, pepper and 1 tsp. sugar. Fold in 2 tablespoons of oil.
2
Clean, wash, drain and roughly pluck the salad. Cut melon into slices. Remove the flesh from the skin and cut into cubes of approx. 1.5 cm. Wash the tomatoes and cut them into slices.
3
Peel the shallot and cut into fine rings. Wash the parsley, shake dry and chop the leaves finely. Cut the avocado in half lengthwise and remove the core. Remove the flesh from the skin and cut into slices.
4
Mix the prepared salad ingredients with the lemon vinaigrette.
5
Drain the mozzarella. Whisk the egg. Season with salt and pepper. Turn mozzarella first in egg, then in breadcrumbs. Repeat so that the mozzarella is breaded twice.
6
Heat 3 tablespoons of oil in a frying pan. Fry the mozzarella on all sides for about 3 minutes at medium heat until golden brown. Drain on kitchen paper. Arrange on the salad.