1 small punnet of strawberries, quartered (165250)
125g pottle of Cherry Mozzarella (79126)
100g baby kale, rocquette or mesculan leaves (166724)
½ red onion finely sliced (168429)
½ cucumber, shaved into ribbons (165082)
3 tbsp basil pesto ( 666718)
2 tbsp olive oil (35683)
1 egg, beaten (173019)
1/4c flour (172975)
½-3/4c panko (172944)
Oil for frying (172340)
Drain the cherry mozzarella and pat dry with paper towels.
Gently crumb mozzarella with flour, egg then panko, then place on a tray and freeze for 20 minutes.
Thin the pesto out with the olive oil and set aside.
Heat your deep fryer to 180 degrees. Fry mozzarella until golden, drain on paper towels, and season with salt.
To assemble the salad, Mix the salad leaves, red onion, cucumber, and ½ the strawberries with 2tbsp of the pesto dressing together. Place in a serving bowl then garnish with the remaining strawberries, crumbed mozzarella, and drizzle the remaining pesto dressing over top.