Ingredients

• 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)
• 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

Directions

• For the salad
• place all the salad ingredients into a bowl and mix well. Place the salad onto a serving plate.
• 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.)
• Dredge the onion rings in the seasoned plain flour.
• 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.
• 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.
• Remove the onion rings with a slotted spoon
• drain on kitchen paper and sprinkle with salt.
• To serve
• top the salad with the onion rings.