Indian-Style Paneer Salad
with Roasted Veggies & Herby Garlic Dip
- Milk
- Almond
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
If you haven’t cooked with delicious Indian paneer cheese before, get ready for creaminess that pairs beautifully with big, bold flavours. Toss it all together with a colourful array of roasted veggies, finish with a drizzle of refreshing yoghurt and voila, you've got yourself a dinner for the senses. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 portion
cauliflower
1
carrot
1
parsnip
1 bag
herbs
2
radish
1 packet
paneer cheese
(Contains: Milk; )
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
flaked almonds
(Contains: Almond; )
1 bag
Mixed Leaves
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
½ tbs
rice wine vinegar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Cut cauliflower into small florets. Cut carrot and parsnip into bite-sized chunks. • Place cauliflower, carrot and parsnip on a lined oven tray and sprinkle over mild North Indian spice blend. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• While the veggies are roasting, pick and finely chop herbs. Thinly slice radish. Cut paneer cheese into 1cm cubes. • In a small bowl, combine garlic dip, herbs, a splash of water and a drizzle of olive oil. Season with salt and pepper.
• Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. • Transfer to a small bowl.
• In a large bowl, combine Mumbai spice blend, a generous drizzle of olive oil and the salt. Add paneer and toss to coat. • When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook paneer, tossing occasionally, until golden, 4 minutes.
• While the paneer is cooking, combine the rice wine vinegar, a drizzle of olive oil and a pinch of salt and pepper in a second large bowl. • When the roasted veggies have cooled slightly, add them to the dressing along with mixed leaves and radish. Toss to coat.
• Divide roast veggie salad between bowls and top with Indian-style paneer. • Drizzle over herby garlic dip and garnish with toasted almonds to serve. Enjoy!
