This Crumbed Green Tomatoes with Green Juice Dressing and Burrata Recipe is sure to become a family favourite.
Crumbed Green Tomatoes with Green Juice Dressing and Burrata Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
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.
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.
