Grilled paneer salad with edible flowers

Grilled paneer salad with edible flowers

This is one of my prettiest salads ever - Grilled paneer on a bed of salad greens and other vegetables, garnished with edible flowers from my kitchen garden

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 serving

Course: entree

Cuisine: global vegetarian

Ingredients Method Notes

Ingredients

Salad ingredients

1 green bell pepper large , very thinly sliced
1 small 3 onion shallots or , finely sliced
2 carrots small , peeled and thinly shaved
2 plums , thinly sliced
200 grams paneer , sliced thickly into long pieces 8

Edible flowers (optional)

Coriander flowers
beans flowers
rocket flower
basil flowers

Marinade for paneer

1 tsp ginger finely grated
3 tbsps soy sauce
3 tbsps rice wine vinegar
1 tbsp sesame seeds
1 tbsp honey
1/2 tsp black pepper freshly ground
pinch chilli chilli sauce flakes or as per taste
pinch salt (if needed, as soy sauce has lots of )
2 - 3 lemongrass leaves , crushed
2 tbsps vegetable oil
2 tbsps olive oil
3 tbsps soy sauce
3 tbsps rice wine vinegar
2 tbsps honey
chilli flakes
1/2 tsp ginger grated
1 clove garlic finely grated ,
2 tbsps coriander finely chopped
black pepper freshly ground

Method

Prepared the salad greens as explained above- baby leaves left whole bigger leaves chopped into bite size.
Soak the edible flowers in cold water, drain and dry on towels. I also used rocket pods.
Toss all the paneer marination ingredients in a large bowl and gently toss the paneer slices in this. Keep covered for 15-30 mins.
Add all the ingredients for salad marination to a jam jar and shake well until you get an evenly mixed dressing.
Grilling the paneer - Heat a stove top grill pan / grill / tava. Once the pan is very hot, brush some oil and place the marinated paneer slices (after removing the lemon grass stalks from marinade) in a single layer, press gently with a spatula and do not disturb for 1 minute or so, until the grill marks appear. Turn and grill other side similarly. Remove from the grill pan and keep aside.
To assemble salad: Place the prepared salad greens in a large bowl. Scatter the bell pepper, carrots, plums over the leaves. Pour 3/4th of the dressing and toss gently. Arrange this on a platter. Place the grilled paneer and top with edible flowers. Pour any remaining dressing marinade over the top.

Notes

The paneer was the star of the dish, marinated in those Asian flavours and the stunning grill marks. The others lent an excellent supporting role and the dressing brought the whole dish together. A small note of appreciation for the cute flowers who added a lot of prettiness to the dish. We LOVED this dish and wished there was more :)