Sun-blushed tomato, mozzarella and truffle salad with onion rings

Ingredients

For the salad

• ½ ball buffalo mozzarella, sliced
• 8 sun-blushed tomatoes
• handful fresh basil, roughly torn
• 1-2 tbsp olive oil
• ½ truffle, thinly shaved (available from specialist greengrocers and some delicatessens)

For the onion rings

• 300ml/½ pint vegetable oil, for deep frying
• 2 banana shallots, skin removed, cut into rings
• 85g/3oz plain flour, seasoned with salt and freshly ground black pepper
• 150g/5½oz self-raising flour
• 75ml/2½fl oz sparkling water
• pinch salt

Method

1. For the salad, place all the salad ingredients into a bowl and mix well. Place the salad onto a serving plate.

2. For the onion rings, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

3. Dredge the onion rings in the seasoned plain flour.

4. Place the self-raising flour into a large bowl, add the sparkling water and salt and whisk to make a thick batter. Add more sparkling water if necessary.

5. Dip the floured onion rings into the batter, then carefully place into the hot oil. Deep-fry for 3-4 minutes, or until golden and crisp.

6. Remove the onion rings with a slotted spoon, drain on kitchen paper and sprinkle with salt.

7. To serve, top the salad with the onion rings.