Tandoori paneer salad
Vegetarian
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.

Notes:
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