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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Tikka-spiced Paneer Salad with Chickpeas, Mint and Naan Croutons
Introduction from Rukmini Iyer
Naan croutons might be the best crouton ever invented (I would happily eat a trayful) and they work beautifully here in this Indian inspired take on an Italian panzanella salad. Try to find plain naan bread with nigella (black onion) seeds, as they have a wonderful flavour. You can find good shop-bought paneer in the cheese section of the supermarket, it roasts beautifully with the spices.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the paneer chunks into a large roasting tin along with the chickpeas, red onion, garlic, ginger, spices, salt, yogurt and 1 tablespoon of olive oil, and mix really well until everything is evenly coated.
Toss the naan bread pieces with the remaining 1 tablespoon of olive oil and pop these into a separate baking tray or tin.
Transfer the tins to the oven and roast for 25–30 minutes, until the naan bread is crisp and the paneer is just charring at the edges.
Let the roasted paneer cool down, then stir through the chopped watercress and mint along with the lemon juice and oil. Taste and adjust the salt as needed.
Pack the yogurt and crispy naan croutons separately and stir the croutons through the salad just before eating with the yogurt.
CHANGE IT UP: If you aren’t veggie, you can adapt this salad really easily using 500g of chopped chicken breast instead of the paneer
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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