16 roasted roma tomato halves* or 1 cup semi-dried tomatoes
125g wild rocket
2 tbs toasted pine nuts
Vegetable oil, to deep-fry
Place flour and crumbs on separate sheets of baking paper, and beat eggs together in a bowl. Drain bocconcini and pat dry with paper towel. Dip each ball first in flour, then egg, then crumbs, coating well. Chill for 15 minutes.
Meanwhile, shake olive oil, garlic, vinegar, mustard, and salt and pepper in a screw-top jar. Set aside.
Place tomatoes, rocket leaves and pine nuts in a serving bowl.
Half-fill a deep-fryer or large, heavy-based saucepan with vegetable oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when oil is hot enough.) Cook the bocconcini, in 2 batches, for 1-2 minutes until crisp and golden. Drain on paper towel, then add to serving bowl.