Remove the Maestrella mozzarella balls from the fridge, place them in a bowl and allow to sit at room temperature.
Make four coddled eggs by submerging the eggs in boiling water for 5 minutes and then transferring them to an ice bath.
Beat the remaining egg and mix the breadcrumbs with the mixed seeds. Season with salt and pepper.
Gently remove the eggshells from the coddled eggs.
Dredge the eggs in the flour, then the egg wash, and then the breadcrumb and seed mix.
Fry for 3 minutes in hot oil.
Cut the beetroot into small cubes, julienne the apple and mince the red onion.
Extract the seeds from the pomegranate.
Make the vinaigrette by mixing together the olive oil, the raspberry vinegar, the salt and the pepper.
Prepare a bed of rocket on each plate and top with the cubed beetroot, apple slivers, pomegranate seeds, Maestrella mozzarella balls, onion and cashew nuts.
Set the breaded egg in the centre of the salad and add a few dashes of the vinaigrette.