Gluten Free · Main Meals · Recipes · Snacks · Starters

Paneer Salad 

I’m making Indian canapés tonight so I got to use some ingredients for lunch. Another simple salad bought to life by freshly fried paneer and home fried papadums – yummm!!! The papadum makes a delish crunchy edible spoon to scoop your salad onto. This is only 1 papadum broken up so you aren’t eating lots of carbs like you would with naan bread – and no gluten! Give it a try and let me know what you think. 

Equipment required 

1 lrg shallow based frying pan 

1 mixing bowl 

Shopping list (for one person) 

2 lrg handfuls of kale 

Juice of 1/2 a lemon 

Sprinkle of salt 

2 Spring onions 

1 carrot 

4 cherry tomatoes 

1/4 of a cucumber 

50g of paneer 

Fresh corriander and chives to garnish

Oil for frying – I used rapeseed 

Method to the madness 

Place enough oil in the fry pan to shallow fry, heat the oil in the fry pan until it’s hot 

Fry the papadum for about 10 seconds until risen and golden 

Once cooked remove and lay on paper towel 

Massage the kale with the lemon, salt and oil for 1-2 minutes until slightly wilted 

Grate the carrot, dice the tomatoes and cucumber and slice the spring onions 

Mix and assemble the salad 

Cut the paneer into cubes and fry in the oil for about 1 minute, until golden, remove and place on paper towel to drain the oil 

Top the salad with the paneer and break the papadum around the plate 

Top with fresh corriander and chives



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