Spinach, crispy chickpea & fried paneer salad with toasted cumin & lime dressing
SERVES 6-8 / PREPARATION 15-20 MINUTES / COOKING 30-35 MINUTES
This salad is a meal in itself and while it’s ideally eaten immediately after frying the paneer – while it’s still crispy on the outside and soft in the middle – it’s still nice eaten at room temperature or even re-heated the following day if you find yourself with leftovers (see my note below). Lemon juice can be used in place of lime juice, if preferred.
FOR THE CRISPY CHICKPEAS
1½ cups cooked chickpeas or 1 x 400g tin,
drained and rinsed well
2 tablespoons olive oil
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
FOR THE CUMIN & LIME DRESSING
1 teaspoon cumin seeds, lightly toasted
& roughly ground
1 teaspoon honey, melted gently
1 clove garlic, crushed
1 long green chilli, deseeded and finely chopped ¼ cup lime juice
¼ cup extra virgin olive oil
1 x 120g bag baby spinach, washed and spun dry ¼ red onion, finely sliced a handful coriander leaves, roughly chopped
1 x 300g packet paneer, crumbled into smallish chunks olive oil, to cook
Preheat the oven to 180℃. Combine the drained cooked chickpeas, olive oil, ground spices and some salt in a bowl and mix well. Transfer to an oven tray and roast for 20-30 minutes, stirring once or twice, until crispy and golden. Remove from the oven and set aside to cool slightly.
To make the dressing, combine all the ingredients in a glass jar, screw on the lid and give it all a good shake to mix.
Combine the baby spinach, sliced red onion and chopped coriander in a bowl, then transfer to a serving platter. Heat a little olive oil in a large heavy-based frying pan until medium-hot and cook the paneer (in batches if need be), stirring occasionally until crispy and golden. Season well with salt. Scatter the fried paneer over the spinach along with the crispy chickpeas, then drizzle over dressing. Serve immediately.
TIPS
• Any leftover dressing will store in the fridge for up to 5 days. • Any leftover salad can be stored in the fridge for up to
2 days. Gently reheat the whole lot in a frying pan over medium heat, until the spinach wilts and the paneer is warmed through, re-check the seasoning, adding a little more salt if needed, drizzle over any extra dressing and serve hot.