Prep : 15 min 
Cooking : 5 min 
Serving : 4 
- 200g Maestrella mozzarella balls
- 100g rocket
- 5 eggs
- 2 cooked red beetroot
- 1 red onion
- 1 pomegranate
- 1 Granny smith apple
- 40g roasted cashews
- 3 tbsp flour
- 3 tbsp mixed seeds
- 2 tbsp breadcrumbs
- Frying oil
- Raspberry vinaigrette:
- 8 tbsp olive oil
- 4 tbsp raspberry vinegar
- 2 tsp honey
- Salt and pepper
Directions
Mozzarella IQF
Step
Remove the Maestrella mozzarella balls from the fridge, place them in a bowl and allow to sit at room temperature.
Eggs
Step
Make four coddled eggs by submerging the eggs in boiling water for 5 minutes and then transferring them to an ice bath.
Step
Beat the remaining egg and mix the breadcrumbs with the mixed seeds. Season with salt and pepper.
Step
Gently remove the eggshells from the coddled eggs.
Step
Dredge the eggs in the flour, then the egg wash, and then the breadcrumb and seed mix.
Step
Fry for 3 minutes in hot oil.
Vinaigrette & final touch
Step
Cut the beetroot into small cubes, julienne the apple and mince the red onion.
Step
Extract the seeds from the pomegranate.
Make the vinaigrette by mixing together the olive oil, the raspberry vinegar, the salt and the pepper.
Step
Prepare a bed of rocket on each plate and top with the cubed beetroot, apple slivers, pomegranate seeds, Maestrella mozzarella balls, onion and cashew nuts.
Set the breaded egg in the centre of the salad and add a few dashes of the vinaigrette.
