Breaded and baked burrata with spring salad

Name: Breaded and baked burrata with spring salad
Yield: 2 servings
Ingredients: 2 burrata cheese balls; 50 g panko breadcrumbs; 1 egg; 40 g wheat flour; Pinch of salt; Ground pepper to taste; Mediterranean seasoning mix to taste; 1 small head of romaine lettuce; 50 g radishes; 80 g colourful cherry tomatoes; For the pesto:; 80 g greens of choice (microgreens, basil, parsley, spring onions); 20 g toasted pine nuts; 40 g Parmesan cheese; 2 tbsp lemon juice; 120 ml olive oil; Pinch of salt; Ground pepper to taste

Ingredients for 2 servings:

2 burrata cheese balls
50 g panko breadcrumbs
1 egg
40 g wheat flour
Pinch of salt
Ground pepper to taste
Mediterranean seasoning mix to taste
1 small head of romaine lettuce
50 g radishes
80 g colourful cherry tomatoes

For the pesto:
80 g greens of choice (microgreens, basil, parsley, spring onions)
20 g toasted pine nuts
40 g Parmesan cheese
2 tbsp lemon juice
120 ml olive oil
Pinch of salt
Ground pepper to taste

Preparation:

Remove the burrata from its packaging, pat dry, and place in the freezer for 30 minutes to 1 hour.
Remove from the freezer, coat in flour mixed with seasonings, then in beaten egg, then in panko breadcrumbs, and again in egg and panko. Return to the freezer for 30 minutes. It is important to partially freeze so the cheese does not melt during cooking.
Cook in the air fryer at 190 °C for 8–12 minutes until golden brown.
Place all pesto ingredients into a blender and blend until smooth.
Tear the lettuce leaves into small pieces, cut the tomatoes and radishes.
Arrange the salad on a plate, add the burrata, and drizzle with pesto.