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Grilled Paneer and Mango Salad in Cider-Dill Dressing

This Grilled Paneer Salad with fresh spinach and seasonal mangoes is not just a stunning dish, but also perfect as a large center-piece salad for a dinner party or a barbecue party.
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Salad
Cuisine global vegetarian
Servings 2 serving


  • 200 grams Paneer Mother Dairy
  • 2 cups spinach baby
  • 1/2 cup red bell pepper slices
  • 1/2 cup bell pepper yellow slices
  • 1 mango large (cut into wedges)

For Dressing

  • 2 tbsps extra virgin olive oil
  • 3/4 tbsp apple cider vinegar
  • 1 clove garlic grated ,
  • 1 tbsp dill finely chopped fresh leaves
  • 1/2 tsp salt
  • black pepper freshly ground


  • Wash spinach leaves 2-3 times and dry them on clean kitchen towels or in a salad spinner.
  • Prepare the dressing by whisking all ingredients in a small bowl.
  • Slice paneer block into 8 pieces.
  • Marinate the paneer in half the the dressing for 10 minutes.
  • Place a grill pan on the stove at high heat. Brush some oil on it and place the drained marinated paneer pieces. Grill each side for 45 seconds or so, until grill marks appear. Remove and keep aside.
  • Toss the spinach leaves, bell pepper slices, mango wedges in a bowl with the dressing. Use any leftover marinade in this.
  • Arrange them on a platter. Place the grilled paneer pieces over the salad.
  • Top with toasted pumpkin seeds.