Cottage cheese (paneer)
Semolina for coating
Olive oil for roasting
Fresh coriander leaves for garnishing
Papaya peeled and cut into dices
Onion finely chopped
Basil leaves shredded
Red capsicum seeded and finely chopped
Yellow capsicum seeded and finely chopped
Green capsicum seeded and finely chopped
Green chillies finely chopped
1 1/2 tablespoons
Crumble cottage cheese into small bits with your fingers and add the Parmesan cheese to it. Add fried garlic and few thyme leaves and mix well. Divide the mixture into equal portions and shape them into small balls. Flatten them to make steaks.
Spread semolina on a plate. Coat the steaks in it and set aside.
Heat olive oil in a non-stick pan. Place the steaks on it and roast till both sides turn golden and crisp.
To make papaya salsa, combine olive oil, balsamic vinegar, honey, cumin powder and sea salt in a bowl and mix well. Add papaya, onion, basil leaves, red, yellow and green capsicums and green chillies and mix well.
Place steaks on a serving plate, garish with coriander leaves and serve hot with papaya salsa.