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Dinner with Rukmini
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Spiced Paneer with Mango, Avocado, Chilli and Coriander
Introduction from Rukmini Iyer
Middle Eastern dishes liberally use herbs in the way that we would use salad leaves, so if you like coriander, this is the dish for you. The sweetness of the mango against the avocado and lightly spiced paneer make this a substantial salad, excellent with flatbreads and yogurt on the side.
Ingredients
Essential kit
You will need: a barbecue.
Method
Mix the paneer triangles with the olive oil, cayenne pepper, garlic, ginger, sea salt flakes, lime juice and zest, and set aside to marinate at room temperature for 45 minutes, or overnight in the fridge.
For the dressing, mix the olive oil, lime zest and juice, red chilli and sea salt flakes, taste and adjust the salt as needed, then set aside.
Take the cheeks off the mango and halve each, so you have 4 long wedges. Just before you are ready to barbecue, halve and stone the avocado, then cut it into quarters. Brush the avocado and mango slices with the olive oil.
Once the barbecue is ready, barbecue the marinated paneer, avocado and mango slices for 4–5 minutes on each of the cut sides, brushing with more oil if needed. You’ll want to take the avocado off as soon as you have a few char lines – they’re at their best just warmed through. The mango benefits from a longer cook.
Once the fruit and paneer are nicely charred, transfer them to a serving platter and gently mix with the lime and chilli dressing and the coriander leaves. Taste and adjust the seasoning as needed, and serve immediately.
Note: I am far too lazy to pick coriander leaves by hand, but as you don’t want stalks in this salad, the easiest thing to do is to buy a living pot of coriander from the supermarket, and give it a haircut just below the leaves before serving.
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From the book
The Green Barbecue
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