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Roast Vegetable Salad with Pan-fried Paneer and Coriander and Chilli Dressing


Photography Yuki Sato, styling Sarah Tuck.

This salad can be prepared ahead of time and be eaten at room temperature and the dressing adds a lovely zing without being too spicy. Followed by a delectably creamy rice pudding served with saffron-infused pears, this makes for a gorgeous meal. Serves 4-6

INGREDIENTS

1 small head of broccoli

½ head of cauliflower

1 red or orange kumara

1 yellow or red capsicum

1 large or 2 small courgettes

200g block of fresh paneer cheese

Drizzle of oil 

Fresh salad leaves

Dressing 

4-5 tablespoons olive oil

1 teaspoon balsamic vinegar

Juice of half a lemon

2-3 tablespoons chopped coriander, to taste

2 teaspoons liquid honey

1-2 cloves garlic, crushed, to taste 

Sea salt and ground black pepper

½- 1 teaspoon chilli flakes

METHOD

Preheat the oven to 180°. Chop all the vegetables into hearty 2-3cm chunks. Place on an oven tray and sprinkle with salt and pepper and a drizzle of olive oil. Roast for 30-40 min until cooked and golden, then set aside to cool. Meanwhile, cut the paneer into 1cm slices and fry in a dry non-stick pan until golden on both sides. Set aside to cool. Blitz all the dressing ingredients in a blender and season well. Add more chilli, lemon juice or salt to taste. 

To assemble the salad, gently mix the vegetables with the salad leaves and scatter with the paneer. Drizzle with the dressing and serve.

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