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Warm paneer and lentil salad with chutney dressing

Name: Warm paneer and lentil salad with chutney dressing
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 400g paneer, cut into 2cm pieces; 1 teaspoon mild curry powder; 1/3 cup (80ml) sunflower oil; 1 onion, thinly sliced; 1 red capsicum, thinly sliced; 2 garlic cloves, finely chopped; 400g can brown lentils, rinsed, drained; 2 tablespoons mango chutney; 1 tablespoon apple cider vinegar; 100g baby spinach leaves; Naan bread, to serve; Yoghurt, to serve

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Warm paneer and lentil salad with chutney dressing

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by Warren Mendes

delicious. team

Oct 03, 2015

Enjoy the spicy flavour of this warm vegetarian salad.

400g paneer, cut into 2cm pieces
1 teaspoon mild curry powder
1/3 cup (80ml) sunflower oil
1 onion, thinly sliced
1 red capsicum, thinly sliced
2 garlic cloves, finely chopped
400g can brown lentils, rinsed, drained
2 tablespoons mango chutney
1 tablespoon apple cider vinegar
100g baby spinach leaves
Naan bread, to serve
Yoghurt, to serve

Method

1.

Place paneer in a bowl and toss with 1/2 teaspoon curry powder and season with salt.
2.

Heat 1 tablespoon oil in a frypan over medium heat. Cook the paneer, turning, for 2-3 minutes until pale golden. Drain on paper towel and set aside. Add another 1 tablespoon oil to the pan and cook the onion for 3-4 minutes until softened. Add capsicum and garlic, and cook, tossing occasionally, for 2-3 minutes, then add the lentils and remaining 1/2 tsp curry powder. Cook for a further 1-2 minutes, season and stir until warmed through and combined. Remove from heat and set aside to cool slightly.
3.

To make the dressing, combine the chutney, vinegar and remaining 2 tbs oil, then season to taste.
4.

Combine the warm lentil mixture with spinach leaves and paneer, drizzle over dressing and serve with naan and yoghurt.