We hope you enjoy our cookery column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes...
Serves 2
For the grilled paneer
250g paneer cheese, cut into thick slices
1 tbsp olive oil
½ tsp smoked paprika
½ tsp ground cumin
½ tsp chilli flakes
½ tsp dried oregano
½ lemon, juiced
Salt and freshly ground black pepper
For the salad
200g mixed tomatoes, halved or sliced
50g green olives, pitted
50g black olives, pitted
½ small red onion, finely sliced
½ cucumber, sliced
1 small carrot, julienned
2 handfuls mixed leaves
½ pomegranate, seeds removed
Small handful fresh parsley, roughly chopped
Dressing
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp Dijon mustard
½ tsp honey
½ tsp dried oregano
Salt and black pepper
Method
Marinate the paneer: Mix the olive oil, paprika, cumin, chilli flakes, oregano, lemon juice, salt and pepper. Coat the paneer and leave for 15–20 minutes.
Make the dressing: Whisk all the dressing ingredients together and taste, adjusting the lemon, salt and pepper as required.
Prepare the salad: Combine the tomatoes, green and black olives, red onion, cucumber, carrot and mixed leaves. Add about two-thirds of the dressing and gently toss.
Grill the paneer: Heat a griddle pan until very hot. Grill the paneer for about 2–3 minutes per side, until golden with deep charred grill marks.
To plate up
Divide the salad between two plates. Arrange the grilled paneer generously over the top.
Scatter over the pomegranate seeds and fresh parsley, then drizzle with the remaining dressing.
Paul's tip
For a more restaurant-style finish, sprinkle the paneer with toasted cumin seeds and chilli flakes just before serving. A little lemon zest over the top also works beautifully
Enjoy!
