Herby Paneer & Green Bean Salad
Serves: 4 people
Takes: 30 mins to 1 hour
Paneer loves flavour and this recipe is packed with freshness. Paired with a vibrant salad and you’ve got a fab recipe for the Summer.
Ingredients
For the Herby Paneer:
1 x 227g block of paneer (available in the chiller cabinet of most supermarkets)
small handful of fresh mint
good handful of fresh coriander
1 red chilli, seeds removed if you prefer, roughly chopped
1 tablespoon olive oil
1 tablespoon pine nuts
1 egg, beaten
50g breadcrumbs
2 tablespoons vegetable oil, for frying
For the Warm Green Bean Salad:
250g peas, thawed if frozen
250g green beans
2 tablespoons olive oil
1 teaspoon cumin seeds
good pinch of smoked paprika
1 clove garlic, finely sliced
juice of ½ lemon
75g spinach, washed and drained
sea salt & black pepper, to taste
Method
Using a food processor, whizz together the mint, coriander, red chilli, olive oil and pine nuts. Add a good pinch of salt.
Cut the paneer in half through the middle lengthways so you have two long flat pieces.
Add some of the herby filling onto one half and place another half on top like you’re making a sandwich.
Cut the paneer into 4 long pieces.
One by one, dip the paneer into the beaten egg and then roll in breadcrumbs.
Place on a plate, cover with cling film and chill for at least an hour (if you have time).
Gently heat the vegetable oil and fry the breaded paneer until golden brown on all sides before setting aside on absorbent paper.
In the meantime make the Warm Green Bean Salad.
Blanche the peas and green beans for a few minutes in a pan of salted boiling water.
Drain and refresh by plunging them into ice water to keep the vibrant green colour. Drain and set aside.
Heat half the olive oil in a pan and add the cumin seeds, smoked paprika and garlic slices and a good pinch of black pepper.
Once the cumin seeds start to sizzle add the peas and green beans and warm through for a few minutes.
Remove from the heat and squeeze in the lemon juice.
Add a good pinch of sea salt and toss together with the spinach leaves and the remaining olive oil.
Taste and adjust the seasoning if required.
Serve the Herby Paneer with the Warm Green Bean Salad.
