When you fry the Apetina cheese, it becomes crispy on the outside and creamy on the inside.
Top your salad bowls with the fried Apetina cheese and serve immediately.
Preheat the oven to 225°C on grill function. Place the whole tomatoes in an ovenproof dish, keeping the stems on. Sprinkle with 1 tbsp olive oil and some sea salt. Bake for approx. 5-10 min. until the skins start to turn colour and split. Cook the bulgur according to the instructions on the package. The bulgur may be served lukewarm. Meanwhile, prepare the vinaigrette for the bulgur. Combine 50ml olive oil with the juice and rind of 1 lemon, salt and pepper. Set the vinaigrette aside and combine it with the cooked bulgur later. Chop the parsley and mint. Slice the avocado and watermelon. Break the pomegranate into two halves and hit them on the back to loosen the seeds from the shells.
Cut the Apetina cheese into cubes. Combine the flour, baking soda, water and egg in a small bowl. Heat the frying oil to 180°C in a large pot. Keep a lid nearby in case the oil catches fire. Don’t turn on the fan as this increases the risk of fire. Place the Apetina cheese in the tempura batter and remove them using a fork or your fingers. Carefully place the battered cheese in the hot oil and fry until just golden. Carefully turn the cheese over and fry on all sides. Remove the cheese with a slotted spoon and drip off on some paper towels.
Combine the bulgur with the mint and parsley and arrange the mixture in the middle of a serving plate. Distribute the salad leaves, tomatoes, avocado and watermelon around the bulgur.