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Warm Crispy Paneer, Potato and Pea Salad

Serves 2-3

Ready in 50 mins

Original paneer

  • Vegetarian

Warm, crunchy and bursting with fresh herbs, this is a salad that really SHOWS OFF. Golden roast potatoes, sweet peas and spiced crispy paneer tossed in a zingy lemon, mint and coriander dressing, finished with pistachios and pomegranate. Tip: deep fry, air fry or pan fry the paneer, whatever's easiest, just get it golden and crisp.

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Ingredients
Method

Ingredients

  • For the crispy paneer:
    • 200g All The Aunties Original Paneer, cut into chunks
    • 1 tbsp cornflour or cornstarch
    • 1/2 tsp chilli powder
    • 1/2 tsp turmeric
    • 1 tsp garlic granules
    • 1/2 tsp salt
    • Oil, for cooking
  • For the salad:
    • 400g potatoes, cut into bite-sized chunks
    • 150g peas
    • Olive oil
    • Salt
  • For the herby lemon dressing:
    • 1 garlic clove, grated or finely chopped
    • 1/2 tsp dried oregano
    • Pinch of chilli flakes or finely chopped fresh chilli
    • Small handful coriander, chopped
    • Small handful mint, chopped
    • Small handful parsley, chopped
    • Zest of 1 lemon
    • Juice of 1 lemon
    • 1 tbsp white wine vinegar
    • 3 tbsp extra virgin olive oil
    • 1 tsp honey
    • Salt, to taste
  • To finish:
    • Handful of pistachios, chopped
    • Handful of pomegranate seeds

Method

  1. Roast the potatoes at 200C with olive oil and salt for 30 to 40 minutes, until golden and crisp.
  2. Mix all the dressing ingredients together and season to taste.
  3. Blanch the peas for 2 to 3 minutes, then drain.
  4. Mix the cornflour, chilli powder, turmeric, garlic granules and salt, then toss through the paneer.
  5. Cook the paneer until golden and crisp. Deep fry at 180C, air fry at 200C for 8 to 10 minutes, or pan fry in oil for 2 to 3 minutes per side.
  6. Toss the warm potatoes, peas and crispy paneer with the dressing. Finish with pistachios and pomegranate. Serve warm.
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