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Crumbed Green Tomatoes with Green Juice Dressing & Burrata Recipe

Crumbed Green Tomatoes with Green Juice Dressing & Burrata Recipe

Crumbed Green Tomatoes with Green Juice Dressing & Burrata Recipe

This Crumbed Green Tomatoes with Green Juice Dressing & Burrata Recipe is sure to become a family favourite. 

Crumbed Green Tomatoes with Green Juice Dressing & Burrata Recipe: Ingredients

Serves 4

1/2 cup panko breadcrumbs 

1/2 cup chopped lemon thyme

4 green tomatoes, sliced into 1cm rounds

1/4 cup plain flour

1/4 cup buttermilk 

Vegetable oil, to shallow fry 

3 cups baby cos leaves

4 x 100g burrata, torn

1 japaleno chilli, thinly sliced, to serve

Baby micro herbs, to serve

 

Green Juice Dressing

1 cup torn cos lettuce leaves

1/2 bunch coriander leaves, torn

1 Lebanese cucumber (skin on), chopped

1 garlic clove

1/4 cup lemon juice 

2 tbsp extra-virgin olive oil

 

How to make our Crumbed Green Tomatoes with Green Juice Dressing & Burrata Recipe:

1. To make the green dressing, place the lettuce, coriander, cucumber, garlic and lemon juice in a blender with 1/4 cup water. Season well, blend until smooth. Strain through a fine sieve, add the oil and refrigerate until ready to use. 

2. Place the breadcrumbs and thyme in a bowl, season with salt and pepper and mix to combine. Dust the tomato slices in the flour. Place the buttermilk in a bowl. Dip each tomato slice in the buttermilk then coat in breadcrumbs.

3. Pour 1cm of the vegetable oil into a large, non-stick frying pan. Place the pan over medium-high heat. Working in two batches, cook the tomato slices for 1 minute on each side, or until golden brown. Transfer to a plate lined with a paper towel.

4. Divide the baby cos leaves, tomato slices and burrata between four serving plates. Drizzle with the dressing; top with chilli, micro herbs and cracked black pepper to serve. 

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