Paneer Sesame Salad

Ingredients

• 150 grams cottage cheese (paneer)
• 3 teaspoons white sesame seeds (safed til)
• 2 teaspoons black sesame seeds (kale til)
• 2 teaspoons coriander seeds
•  Sea salt to taste
• 4 teaspoons hung yogurt
• 1 tablespoon extra virgin olive oil  
• Crushed black peppercorns to taste
• 3 chives
• 1 1/2 teaspoons dried red chillies, seeded and crushed
• 2 cups salad leaves (Aragula, Lollo rosso, Iceberg)
• 1/2 cup bean sprouts
• 1/2 tablespoon lemon juice
• Salt to taste

Method

1. Dry roast coriander seeds, 2 teaspoons white sesame seeds, 1 teaspoon black sesame seeds and ½ teaspoon sea salt in a non-stick pan on medium heat till fragrant. Remove from heat and cool.
2. Grate cottage cheese into a bowl. Mash with your hands. Add hung yogurt, 1 tablespoon olive oil, sea salt and crushed peppercorns to the cottage cheese and mix well. Refrigerate the mixture.
3. Finley chop chives.
4. Coarsely crush dry roasted spices in a mortar with a pestle.
5. Take 2 teaspoons of crushed spice mixture in another bowl. Add remaining black and white sesame seeds, crushed red chillies and chopped chives and mix well.
6. Tear salad leaves and place in a mixing bowl bowl. Add bean sprouts and toss. Place the salad on a serving dish.
7. Grease your palms with olive oil. Divide the cottage cheese mixture into small equal portions and shape them into balls. Coat some of the balls in the crushed spice mixture and let some of the balls remain as they are. Place the prepared cottage cheese balls on the bed of salad leaves.
8. To make dressing, take lemon juice in a bowl. Add salt and 3 teaspoons olive oil and mix well.
9. Drizzle dressing on top of the salad and serve immediately.