Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Tikka-spiced Paneer Salad with Chickpeas, Mint and Naan Croutons
Introduction
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
| paneer, cut or broken into 2½cm chunks | |
| chickpeas, drained and rinsed | |
| red onion, roughly sliced | |
| garlic, finely grated | |
| fresh ginger, grated | |
| ground tumeric | |
| ground cumin | |
| mild chilli powder | |
| smoked paprika | |
| sea salt flakes | |
| natural yogurt | |
| olive oil | |
| naan breads, cut or torn into 2½cm pieces | |
| To serve: | |
| watercress, roughly chopped | |
| fresh mint leaves, roughly chopped | |
| lemon, juice only | |
| olive oil | |
| natural yogurt |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
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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