Chickpea and Paneer Salad

This is the perfect lunch to serve your vegetarian friends.

Paneer is an East Indian cheese. The two essential qualities of paneer is that it has no salt and does not melt (it just softens a bit when heated). Also, because no enzymes are added, paneer is completely vegetarian. You could substitute ricotta. Buy the extra firm brick, cube it up and pan fry. Or extra firm tofu.

Chickpea and Paneer Salad

Serves 4

15 oz can of chick peas, drained
3 garlic cloves, crushed
1 tsp cumin seeds
1 tsp dried chilli flakes
1 tsp paprika
4 Tbs olive oil
8 oz baby spinach
4 pre-cooked beets,cut into wedges
8 oz Paneer, cut into cubes
2 Tbs olive oil
1 lime
2 Tbs cilantro

Preheat the oven to 350˚. Toss the chickpeas in the garlic, spices and 3 Tbs olive oil; roast in the oven for 20–30 minutes.

Arrange the spinach leaves and beetroot on serving plates. Drizzle with the remaining 1 Tbs olive oil. Fry the paneer until warmed through and starting to turn golden. Divide this between the four plates, together with the roasted chick peas, while warm.

Drizzle each serving with the extra virgin olive oil and a squeeze of lime; season and garnish with the cilantro. Serve immediately.

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