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
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
Instructions
- 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
