Tandoori paneer salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A bright, fresh salad topped with flavoursome tandoori paneer and roasted pumpkin. A protein-dense dish packed with spices that are antioxidant-rich and promote healthy digestion.
1. Set oven to 220ºC.

Peel and grate ginger and combine with lemon juice, 1/4 cup oil, 1/2 tbsp turmeric, 1 1/2 tbsp garam masala, 2 tbsp tomato paste, salt and pepper in a bowl.

2. Slice onion and dice paneer. Add to marinade along with pumpkin. Toss to coat. Roast on a lined oven tray for 15-20 minutes, or until cooked through.

3. Slice cucumber into rounds. Halve cherry tomatoes and chop coriander (reserve some for garnish). Toss together with mesclun leaves.

4. Whisk together 1 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Toss dressing through fresh salad.

5. Divide salad between plates. Top with paneer mix and garnish with reserved coriander.

This dish is also nice with a dollop of yoghurt to serve!
Ginger 40g
lemon 1/2
Red onion 1/2
Paneer 2 packets (2x200g)
Diced pumpkin 1/2 bag (500g)
Lebanese cucumber 1
Cherry tomatoes 1 punnet (200g)
Coriander 1/2 bunch
Mesclun leaves 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, garam masala, tomato paste, ground turmeric, red wine vinegar