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| Main Ingredients | Cottage cheese (paneer), Garlic cloves |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 6-10 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 300 grams cottage cheese (paneer)
- 30-35 garlic cloves
- 7 tablespoons olive oil
- 2 teaspoons oil
- 4-5 iceberg lettuce leaves
- 4-5 lollo rosso lettuce leaves
- 7-8 rocket leaves
- 8-10 stuffed green olives
- 8-10 walnuts, toasted
- 2 dried red chillies
- 1 tablespoon mustard paste
- 2 tablespoons white wine vinegar
- Salt to taste
Method
- Heat 3 tablespoons olive oil and 2 teaspoons oil in a non-stick pan. Add garlic cloves and saute on low heat till golden.
- Cut cottage cheese into half inch thick slices.
- Heat 2 tablespoons olive oil in a non-stick grill pan. Place the cottage cheese slices on it and grill, turning sides, till grill marks appear on both sides.
- To make salad, tear Iceberg lettuce leaves and lollo rosso lettuce leaves and place in a bowl. Add rocket leaves, olives and walnuts and toss well.
- Deseed dried red chillies, break into smaller pieces and add to the pan with garlic and saute on low heat for a minute. Strain the garlic and chillies and place in a blender jar.
- Add mustard paste, vinegar, salt and remaining olive oil and blend into a smooth thick paste.
- Reserve little paste and add remaining paste to the salad and mix well.
- Prepare a bed of salad on a serving platter, put the grilled cottage cheese slices on top, drizzle the reserved paste over the cottage cheese slices and serve immediately.
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