Mediterranean Bowl with Crumbed Bocconcini

Details

2 serves

30 minutes

Notes

A Mediterranean inspired nourish bowl, packed full of green goodness. Topped with our new favourite; crunchy crumbed Bocconcini and a deliciously creamy avocado dressing!

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Ingredients

	Crumbed Bocconcini
220g	Cherry Bocconcini
150g	panko breadcrumbs
150g	plain flour
2	eggs
3 tbsp	milk
	oil for frying (light olive oil recommended)
	Salad
	handful of fresh rocket
1/2	cauliflower
1/2	broccoli
200g	chickpeas
pinch	paprika
1/2	pomegranate
100g	cooked brown rice
	Dressing
1	small avocado
1 clove	garlic
2 tbsp	Greek yoghurt
pinch	sea salt
	fresh coriander
2 tbsp	olive oil
1/2	lemon (juiced)
50ml	water

Preparation

1	Blend together all dressing ingredients and refrigerate.
2	Drain chickpeas and drizzle with olive oil. Season with salt and paprika, ensure they are evenly coated. Roast for 10 minutes until golden at 220 degrees Celsius.
3	Cut cauliflower and broccoli into small florets. Drizzle with olive oil, season with salt and roast for 15-20 minutes. If you prefer broccoli crunchier, feel free to blanch in hot water for one minute, cool down in an ice bath and fry slightly with garlic in a wok for a 1-2 minutes. Remove from the heat.
4	Whisk eggs with milk. Lay out breadcrumbs on one plate and plain flour or gluten free alternative on another. Coat Bocconcini with plain flour, dip in egg mixture followed by breadcrumbs. Pour oil into wok, once hot add the Bocconcini and cook for a minute until golden. Remember to turn sides throughout the process. Remove and place on kitchen paper (to remove excess oil) and leave to cool.
5	Place rocket around the edges of the bowl, and add brown rice in the middle. Cover rocket leaves with roasted cauliflower and broccoli, followed by roasted chickpeas and 2/3 of pomegranate kernels. Place crumbed Bocconcini balls in the middle, garnish with the remaining pomegranate kernels and drizzle with avocado dressing.