Tempura-fried Apetina salad

By Joacim & Karolina
  • Cook: 30 min
  • Servings: 4


  • 250 g small tomatoes
  • 1 tbsp + 50 ml olive oil
  • pinch of sea salt
  • bulgur for 4 servings
  • 1 lemon
  • 1 clove of garlic
  • salt
  • chili powder or flakes
  • 70 g salad leaves (such as mache, baby spinach or rocket)
  • 1 bunch broad leaf parsley
  • mint to taste
  • 2 avocados
  • 1 pomegranate
  • 0.5 watermelon
  • 1 Apetina® Classic Block
  • 100 ml plain flour
  • 1 tsp baking powder
  • 100 ml cold water
  • 1 egg
  • neutral oil for frying, such as rapeseed, frying fat or corn oil


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.

We recently tried fried Apetina cheese. And boy was it delicious! Especially combined with bulgur, oven-roasted tomatoes, crunchy pomegranate and creamy avocado. The tempura batter may sound advanced, but it’s basically just water and flour, which you dip the cheese into before frying.


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.