Paneer and Mango Salad

This recipe for Paneer and Mango Salad comes from the “Dishoom – From Bombay with Love” cookbook. A book that was on my “must have” list since I discovered a recipe for Gunpowder Potatoes last year and I have not been able to stop paging through it since getting it in December.

Dishoom, there are now 8 restaurants across the UK, pays homage to the Irani cafés and the food of Bombay. The cafés were opened in Bombay by Zoroastrian immigrants from Iran,  of which today fewer than thirty remain. The Irani cafés were the first places in Bombay where people of any culture, class or religion could take cool refuge from the street with a cup of chai, a simple snack or a delicious meal. The book sharing memories and tastes of what must have been magical places.

I have not eaten at Dishoom (and who knows when that will happen with all the travel bans) but as mentioned I first discovered the restaurant when I came across a recipe for Gunpowder Potatoes. I was immediately intrigued, replaced the potatoes with cauliflower and it has now become a dish we regularly cook. I have a big stash of the 2 spice mixes used for the gunpowder recipe and use it to jazz up other veggie dishes. I promise to share the recipe on here soon.

The Paneer and Mango salad is a great way to use mangos now in season and was a new way for me to eat paneer, a cheese I usually have as part of a curry. The salad is a delicious combination of bitter salad leaves, creamy paneer, fragrantly sweet fruit and a spicy dressing. Paneer is quite bland on its own so make sure to season it very well and I do like the authors suggestion to replace the mango with pink grapefruit. It will be a delicious and pretty alternative.

I hope you enjoy this recipe for Paneer and Mango Salad and if you’ve made the recipe, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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Paneer and Mango Salad

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Ingredients

  

• For the dressing :
• 15 ml lime juice
• 5 ml grated ginger
• 1 green chili chopped
• 1 pinch salt
• 10 g sugar
• 10 ml rice vinegar
• 20 ml olive oil
• 10 ml vegetable oil
• 10 mint leaves
• For the salad :
• 150 g paneer
• 1 tbsp olive oil
• 1 medium mango peeled and sliced
• 60 g bitter salad leaves chicory, Treviso, bull's blood
• To serve :
• 20 g fried shallots
• sea salt flakes
• ground black pepper

Instructions

 

• Make the dressing by placing the lime juice, ginger, chili, salt, sugar, rice vinegar, olive oil, vegetable oil and mint in a food processor
• Blitz until completely homogenised
• Slice the paneer into 5mm thick slices
• Add the olive oil and season generously with the sea salt and ground black pepper
• Combine the paneer, mango and salad leaves in a bowl
• Add the dressing and toss gently
• Transfer to a serving dish and sprinkle with the shallots
• Serve with naan bread or fresh sourdough