Roasted Cottage Cheese & Cucumber salad

Program: Convection

Cook Temp:  200⁰C

Cook Time: 30 mins

Ingredients

• For Roasted Paneer:
• 300 gms Paneer cubes
• For marinade:
• 1 tbsp Ginger garlic paste
• ½ tsp Kasturi methi
• 1 tsp Red chili powder
• 1 tsp Garam masala
• 3 tbsp Curd
• ½ tsp Lemon juice
• 2 tbsp Mustard oil
• Salt to taste
• Other Ingredients:
• 130 gms Cucumber
• 30 gms Ice berg lettuce
• 30 gms Romaine lettuce
• 50 gms Cherry tomato
• Dressing:
• 200 gms Curd
• 50 gms Mint
• 2 tbsp olive oil
• 1 tbsp Apple cider vinegar
• 1 tbsp Castor sugar
• ½ tsp Lemon juice
• Salt & Pepper as per taste

Preparation:

1. In a bowl add all the marinade ingredients and marinate the paneer cubes. Keep aside for 45 mins.
2. Place the marinated paneer cubes on the baking plate and roast in a preheated oven at 200⁰C for 30 mins.
3. Clean, deseed the cucumber and cut into dices, slit the cherry tomatoes into half, tear the romaine and ice berg lettuce. Keep all the veggies in a bowl and refrigerate.
4. To a glass bowl add all the dressing ingredients and whisk until combined.

The assembly:

1. In a large bowl add the veggies, curd dressing and mix well and top it up with roasted cottage cheese. Serve with a sprig of mint and a wedge of lime.