Pistachio and Thyme Mozzarella with Tomato Salad
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
593
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 593 kcal | (28 %) | ||
| Protein | 21.5 g | (22 %) | ||
| Fat | 53.3 g | (46 %) | ||
| Carbohydrates | 7 g | (5 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 small shallot
- 2 tablespoons Red wine vinegar
- 1 teaspoon Apple syrup
- salt
- Black freshly ground pepper
- 8 tomatoes
- 150 grams Shelled pistachio
- fresh thyme
- 2 packages (125 grams) Mozzarella
- 1 egg
- 4 tablespoons sunflower oil
- Basil
Preparation steps
1.
Peel shallot and cut into thin rings. Whisk vinegar with apple juice and season with salt and pepper, combine with shallot. Slice tomatoes and toss with the dressing.
2.
Chop pistachios coarsely. Mix with a little salt and pepper. Rinse and shake dry thyme, pluck off leaves and combine with nuts.
3.
Drain cheese and cut into 1 cm (approximatley 1/2 inch) thick slices. Whisk an egg. Dip cheese slices into an egg and roll in pistachio mixture.
4.
Heat oil in a pan and cook mozzarella slices until crispy on both sides. Arrange with tomato salad and basil on plates and serve.
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