Paneer Mango Salad

Showcasing the King of Fruits for the brief but glorious mango season

Prep: 10 minutes

Total: 15 minutes

This salad marries sweetness and bitterness to excellent effect. It works best with a firm, slightly green mango, and bitter leaves, such as chicory, bull’s blood and treviso. Be generous when seasoning the paneer, since it can otherwise be bland. For a satisfying lunch, serve the salad with naan - we recommend the Crispy Sesame & Onion Seed Naan found in our Cookery Book.

You can swap the paneer for juicy, garlicky grilled prawns if you like.

Ingredients

2 servings

150 g paneer

5 tbsp olive oil

1 medium mango, peeled and flesh cut from the stone

60 g assorted bitter salad leaves

20 g crispy onions or shallots

1 tsp flaky sea salt

50 ml lime juice

5 g ginger paste

5 g green chilli, chopped

0.5 tsp fine sea salt

1 tsp freshly ground black pepper

30 g granulated sugar

25 ml rice vinegar

35 ml vegetable oil

4 g mint leaves

METHOD

Lime and chilli dressing - makes 175ml

Step 1

Using a mini food processor or stick blender, blitz the lime juice, ginger paste, green chilli, fine sea salt, sugar, rice vinegar, 4 tbsp of olive oil, vegetable oil and mint leaves until completely homogenised.

Step 2

Transfer to a bowl and refrigerate until ready to serve. Leftovers will keep in the fridge for 3–4 days.

To assemble

Step 1

Slice the paneer into long, thin slices, about 5mm thick. Add the remaining 1 tbsp olive oil and season generously with flaky salt and black pepper.

Step 2

Slice the mango flesh into long strips.

Step 3

Combine the paneer, mango and salad leaves in a bowl. Add 60ml of the lime and chilli dressing and toss gently.

Step 4

Transfer the salad to a serving bowl and sprinkle with the crispy onions or shallots. Serve with naan.

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