A very active day so far today, stripping skirting boards and door frames. Rudimentary carpentry in the back garden, with rabbits poking their curious noses far too close to the drill at points for my liking. Suddenly it’s 2.30 and I’ve not had lunch. There’s a chicken in the fridge needing a good roasting, but today I can’t bring myself to do it for lunch. Too much effort involved for just one, and after last nights black pork curry I’m not in the mood for more meat, however I think this salad will hit the spot.
I spotted in the Waitrose magazine, and never having had a whole paneer dish on my own it seemed like a good time to try it. Paneer was available in our local Waitrose for a couple of quid, a similar price to feta or haloumi.
Chick pea and paneer salad
- Serves 4
- Prep 10 minutes
- Cook 30 minutes
400g tin Chickpeas, drained
3 garlic cloves, crushed
1 tsp Cumin seeds
1 tsp Dried chilli flakes
1 tsp Paprika
4 tbsp Olive oil
235g Baby spinach leaves
4 pre-cooked beetroot, cut into wedges
227g Paneer, cut into cubes
2 tbsp Extra virgin olive oil
2 tbsp Coriander leaves
Preheat the oven to 180°C. Toss the chick peas in the garlic, spices and 3 tbsp olive oil; roast in the oven for 20-30 minutes.
Arrange the spinach leaves and beetroot on serving plates. Drizzle with the remaining 1 tbsp olive oil.
Fry the paneer until warmed through and starting to turn golden. Divide this between the four plates, together with the roasted chick peas, while warm.
Drizzle each serving with the extra virgin olive oil and a squeeze of lime; season and garnish with the coriander. Serve immediately.
Edit: After eating, well, each to their own but the paneer was a touch dry for me, I much prefer haloumi. However there was a recipe on the back of the paneer packet that I’ll try and let you all know the results later.