Pistachio and Thyme Mozzarella with Tomato Salad

Name: Pistachio and Thyme Mozzarella with Tomato Salad
Total time: 25 min
Yield: 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) Fresh mozzarella; 1 Egg; 4 tablespoons Sunflower oil; Basil

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Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

Calories:

593

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(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

servings

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) Fresh mozzarella; 1
Egg; 4 tablespoons
Sunflower oil; Basil

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Preparation steps

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.

Chop pistachios coarsely. Mix with a little salt and pepper. Rinse and shake dry thyme, pluck off leaves and combine with nuts.

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.

Heat oil in a pan and cook mozzarella slices until crispy on both sides. Arrange with tomato salad and basil on plates and serve.