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
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.
|paneer, cut or broken into 2½cm chunks|
|chickpeas, drained and rinsed|
|red onion, roughly sliced|
|garlic, finely grated|
|fresh ginger, grated|
|mild chilli powder|
|sea salt flakes|
|naan breads, cut or torn into 2½cm pieces|
|watercress, roughly chopped|
|fresh mint leaves, roughly chopped|
|lemon, juice only|
From the book