Breaded mozzarella, beetroot and potato salad
- March 2010
- Serves 4
- Takes 15 minutes to make, 40 minutes to cook
Nothing could be more tempting than these hot crumbed mozzarella balls as the cheese melts in your mouth. Crispy potatoes and sweet beetroot add taste and texture to the salad recipe.
- 36.2g (9.4g saturated)
- 44g (9.2g sugars)
You could replace the potatoes with chunks of butternut squash and use pine nuts or other seeds instead of pumpkin seeds.
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