Indian-Style Paneer Salad

Name: Indian-Style Paneer Salad with Roasted Veggies & Herby Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 parsnip; 1 bag herbs; 2 radish; 1 packet paneer cheese; 1 packet Garlic Dip; 1 packet flaked almonds; ½ tbs rice wine vinegar; ¼ tsp salt; 1 bag Mixed Leaves; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend

with Roasted Veggies & Herby Garlic Dip

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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!

Tags:

Veggie

Allergens:

Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

parsnip

1 bag

herbs

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

Energy (kJ)3641 kJ

Fat64.5 g

of which saturates29.5 g

Carbohydrate28.3 g

of which sugars16 g

Protein45.1 g

Sodium1114 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!