Sun-Blushed Tomato, Mozzarella and Truffle Salad with Onion Rings

A fresh buffalo mozzarella and sun-blushed tomato salad topped with crispy, golden deep-fried banana shallot rings.

Vegetarian Italian Salad Fried Truffle

Estimated Nutrition

Calories

1180.5

kcal / serving

1180.5 kcal total

Carbs

142.1g

per serving

142.1 g total

Fat

58.7g

per serving

58.7 g total

Protein

24.3g

per serving

24.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Self-Rising Flour

Dairy

0.5

ball

Buffalo Mozzarella

sliced

GrainsCereals

Plain Flour

seasoned with salt and black pepper

Liquids

Sparking Water

NutsSeeds

handful

Basil

fresh, roughly torn

pinch

Salt

OilsFats

tbsp

Olive Oil

300

Vegetable Oil

for deep frying

Vegetables

piece

Sun-Blushed Tomato

0.5

piece

Truffle

thinly shaved

piece

Banana Shallot

peeled and cut into rings

Method

Dredge the shallot rings in seasoned plain flour.

Whisk self-raising flour with 75ml sparkling water and salt to make a thick batter.

Mix the salad ingredients in a bowl and transfer to a serving plate.

Dip the floured rings into the batter and deep-fry in the hot oil for 3 to 4 minutes.

Drain the rings on kitchen paper and sprinkle with salt.

Top the salad with the hot onion rings and serve.

Heat 300ml of vegetable oil in a heavy-bottomed saucepan until a bread cube sizzles.