Plant-Based
Paneer cheese coated in a sticky Asian style sauce paired with a fresh and vibrant black rice salad, bringing all the colours of the rainbow to your dinner plate.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Peel and grate ginger and finely chop coriander and chilli (to taste). Combine with lime zest and juice, 2 tbsp oil and 1 tbsp soy sauce.
3. Dice tomatoes and cucumber. Slice spring onions. Toss together with rice, bean shoots and dressing.
4. Heat a frypan over medium heat (see note) with 2 tbsp oil. Dice and coat paneer with 2 tsp honey and 1 tbsp soy sauce. Cook in pan for 3-4 minutes, or until sticky and warmed through.
4. Divide rice salad between bowls. Top with sticky paneer to serve.
Notes:
Use a neutral oil such as grapeseed oil for the dressing.
Line frypan with baking paper to prevent the honey from sticking.
2. Peel and grate ginger and finely chop coriander and chilli (to taste). Combine with lime zest and juice, 2 tbsp oil and 1 tbsp soy sauce.
3. Dice tomatoes and cucumber. Slice spring onions. Toss together with rice, bean shoots and dressing.
4. Heat a frypan over medium heat (see note) with 2 tbsp oil. Dice and coat paneer with 2 tsp honey and 1 tbsp soy sauce. Cook in pan for 3-4 minutes, or until sticky and warmed through.
4. Divide rice salad between bowls. Top with sticky paneer to serve.
Notes:
Use a neutral oil such as grapeseed oil for the dressing.
Line frypan with baking paper to prevent the honey from sticking.
black rIce 300g
ginger 40g
Coriander 1/2 bunch
Red chilli 1
lime 1
tomatoes 2
Continental cucumber 1/2
Spring onions 1/4 bunch
bean shoots 1 bag (250g)
Paneer cheese 2 packets
From your pantry:
oil (for cooking) , soy sauce, honey
ginger 40g
Coriander 1/2 bunch
Red chilli 1
lime 1
tomatoes 2
Continental cucumber 1/2
Spring onions 1/4 bunch
bean shoots 1 bag (250g)
Paneer cheese 2 packets
From your pantry:
oil (for cooking) , soy sauce, honey
