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Pan-fried paneer cheese with citrus zest dressing and salad of rocket, watercress and alfalfa

epicure 17 July 2013
Type of Meal

Compared to a box grater, a microplane grater, with its razor sharp edges, is not only faster, it also finely shreds vegetables to a smooth texture instead of tearing.

Serves 4
Prep Time 10 minutes
Cook Time 10 minutes

1 orange
1 lemon
200ml extra virgin olive oil
coarse ground black pepper

salad base:
200g rocket leaves
80g watercress leaves
8pcs vine ripe cherry tomatoes
30g alfafa sprouts
320g paneer cheese
oil for cooking

  • Skin the orange and lemon each for their zests. Remove pit from orange and cut out the segments of the fruit sac. Reserve the segments for salad.
  • Squeeze both orange and lemon for the juices and whisk with extra virgin olive oil and season with salt and pepper.
  • Toss rocket and water cress leaves with citrus dressing. Divide into four portions and arrange tomatoes around the salad.
  • In a moderately heated pan, pan fry the paneer cheese until golden brown. Transfer to salad and garnish with alfafa sprouts. Drizzle salad with some extra dressing before serve.

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