Cut the Bedda Hirte into chunks. Keep the brine in a separate bowl.
Take another bowl and add 75 g flour.
In a second bowl, mix together the remaining 50 g flour, oat milk, garlic powder, basil and smoked paprika until you have a smooth batter, and then season with salt and pepper.
Place the panko breadcrumbs in a third bowl.
One by one, dip the Hirte chunks into the brine, then into the bowl with the flour and then cover each chunk in the batter. Repeat this process and then roll each chunk in the panko breadcrumbs until completely coated.
Place the coated Hirte chunks in the freezer for at least 1 hour. Avoid piling them on top of each other as they must not come into contact.
Place the frozen Hirte chunks in the hot oil and fry for 2 to 5 minutes until they turn golden brown. Place on paper serviettes to drain off any excess oil.
Slice the tomatoes thinly and drizzle olive oil over them. Add olives, salt, pepper and herbs. To finish off, place the fried Hirte on top of the salad.