Watermelon Salad With Fried Mozzarella - cooking recipe

Ingredients

2 tbsp pine nuts
1/2 None lemon, juiced
1 tbsp sugar
4 sprigs fresh flat-leaf parsley, finely chopped, plus extra for garnish
1 None shallot, peeled and cut into thin rings
6 tbsp olive oil
1 kg watermelon, skin removed, cut into 1.5cm cubes
300 g yellow tomatoes, cut into wedges
1 None avocado, peeled, stoned, cut into wedges
200 g romaine lettuce, cut into bite-sized pieces
250 g mini mozzarella balls, drained
1 None egg, beaten
75 g breadcrumbs

Preparation

Heat a frying pan and toast the pine nuts until golden brown. Transfer to a plate and allow to cool. In a bowl, mix the lemon juice, sugar, parsley and shallots. Gradually whisk in 2 tbsp oil. Season with salt and black pepper. Toss with the watermelon, tomatoes, avocado, lettuce and pine nuts. Chill.
Season the mozzarella with salt and black pepper. Roll first in the egg, then the breadcrumbs. Heat 4 tbsp oil in a non-stick frying pan and fry the mozzarella for 3 mins, until golden all over. Drain on paper towels. Add the mozzarella to the salad and garnish with parsley.