Grilled Peach and Paneer Salad

Ingredients 

• 2 tinned peach halves
• 200 grams cottage cheese
• 20-25 snow peas
• Salt to taste
• 1 tablespoon olive oil
• 9-10 cherry tomatoes
• A few leaves of mixed lettuce (romaine, lollorosso, iceberg)
• 1/4 teaspoon freshly crushed black peppercorns 
• 1/2 lemon
• 2 tablespoons extra virgin olive oil

Method

1. Heat sufficient water in a non-stick pan.
2. Heat 1 tbsp olive oil in a non-stick grill pan. Thickly slice the peach halves, arrange them in this pan and grill.
3. When the water in the first pan comes to a boil, add snow peas and salt and blanch.
4. Put a few ice cubes in a large bowl and add water. Drain the snow peas and soak in the chilled water.
5. Flip the peach slices when the underside turns golden with grill marks and cook the other side similarly.
6. Drain the snow peas from chilled water and pat them dry.
7. When the peaches turn golden from both sides, switch off heat.
8. Roughly cut snow peas and halve cherry tomatoes.
9. Put snow peas and cherry tomatoes into a large mixing bowl. Tear all the lettuce leaves and add. Break cottage cheese into small pieces and add. Add salt and freshly crushed black peppercorns. Squeeze the juice of ½ lemon into the bowl, add extra virgin olive oil and mix gently.
10. Keeping aside 2-3 grilled peach slices for garnishing, add the rest to the bowl and mix.
11. Transfer the salad into a serving platter, place the reserved peach slices on top and serve immediately.

Nutrition Info