Mediterranean Bowl with Crumbed Bocconcini

Mediterranean Bowl with Crumbed Bocconcini


2 serves
30 minutes


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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Crumbed Bocconcini
220g Cherry Bocconcini
150g panko breadcrumbs
150g plain flour
2 eggs
3 tbsp milk
oil for frying (light olive oil recommended)
handful of fresh rocket
1/2 cauliflower
1/2 broccoli
200g chickpeas
pinch paprika
1/2 pomegranate
100g cooked brown rice
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


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.

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