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Citrus Fennel Salad with Grilled Paneer

Serves 2

Ready in 20 mins

Original paneer

  • High Protein, Vegetarian

Citrusy, fennel-y and VERY fresh. This makes a delish light lunch, with chunky grilled fennel, juicy citrus and golden paneer. Adding paneer makes it that little bit more filling and satisfying, finished with fresh herbs, crunchy seeds and sweet cranberries.

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Ingredients
Method

Ingredients

  • For the salad:
    • 1 pack (200g) All The Aunties Original Paneer, cut into large chunks
    • 1 large fennel bulb, cut into thick wedges
    • 1 orange, peeled and sliced into rounds
    • 1 pink grapefruit, peeled and segmented
    • 1 handful fresh rocket
    • 2 tbsp mixed seeds (pumpkin and sunflower)
    • 2 tbsp dried cranberries
    • Small handful fresh basil leaves
    • Small handful fresh mint leaves
    • 2 tbsp olive oil, for grilling
    • Salt and black pepper, to taste
  • For the dressing:
    • 2 tbsp extra virgin olive oil
    • 1 tbsp lemon juice
    • 1 tsp honey
    • 1 tsp Dijon mustard
    • Salt and freshly ground black pepper, to taste

Method

  1. Prepare the fennel: Trim the fennel bulb and cut into thick wedges, keeping a little of the core intact so they hold together. Drizzle with olive oil and season with salt and pepper.
  2. Grill the fennel: Heat a griddle pan over a medium-high heat. Add the fennel wedges and grill for 4 to 5 minutes on each side until charred and starting to soften, but still with a little bite.
  3. Grill the paneer: Cut the All The Aunties Original Paneer into large chunks. Brush with a little olive oil and grill for 2 to 3 minutes on each side until golden with lovely charred edges.
  4. Prepare the citrus: Peel and slice the orange and grapefruit, removing the white pith.
  5. Make the dressing: Whisk together the extra virgin olive oil, lemon juice, honey and Dijon mustard. Season with salt and black pepper.
  6. Assemble the salad: Arrange the rocket, citrus slices, grilled fennel and chunky paneer on a large serving plate.
  7. Finish: Scatter over the fresh basil, mint, mixed seeds and dried cranberries. Drizzle generously with the dressing and serve while the paneer and fennel are still warm.
Citrus Fennel Salad with Grilled Paneer
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