Grilled Paneer Salad

Looking for a filling yet healthy salad for your everyday meals? This Grilled Paneer and Vegetable Salad combines protein-rich paneer with crisp sautéed veggies and a fresh, herbaceous dressing. Serve it warm or cold—it’s perfect for lunchboxes or a quick snack.

Ingredients:

For the coriander-lemon dressing:

• 2 tablespoons olive oil

• Juice of 1 lemon

• A handful of fresh coriander leaves

• 1 teaspoon minced garlic

• Salt to taste

• Black pepper to taste

For the paneer:

• 200–250 g paneer, sliced

• Salt to taste

• Black pepper to taste

• 1/2 teaspoon garlic powder (optional)

• 1 teaspoon oil (for grilling)

For the vegetables:

• 1 medium onion, chopped

• 1/2 red bell pepper, chopped

• 1/2 yellow bell pepper, chopped

• Salt and pepper to taste

• 1/2 teaspoon garlic powder

• 1–2 teaspoons oil (for cooking)

For assembling the salad:

• 1/2 cucumber, chopped

• 6–8 cherry tomatoes, halved

• Prepared grilled paneer and vegetables

• Prepared dressing

Instructions:

1. Make the Dressing:

   • In a blender, add olive oil, lemon juice, coriander leaves, garlic, salt, and pepper.

   • Blend until smooth and well combined. Set aside.

2. Season the Paneer:

   • In a bowl, season the paneer slices with salt, pepper, and garlic powder.

   • Toss gently and let it rest.

3. Season the Vegetables:

   • In another bowl, add chopped onions and bell peppers.

   • Season with salt, pepper, and garlic powder. Toss and set aside.

4. Grill the Paneer:

   • Heat a teaspoon of oil in a pan.

   • Place the paneer slices and grill on both sides until golden brown.

   • Remove and set aside.

5. Cook the Vegetables:

   • In the same pan, add a little more oil.

   • Cook the seasoned onions and bell peppers on high flame until slightly charred but still crisp.

   • Remove and let cool slightly.

6. Assemble the Salad:

   • In a serving bowl, layer the sautéed onions and bell peppers.

   • Add chopped cucumber and halved cherry tomatoes.

   • Place the grilled paneer slices on top.

   • Drizzle the coriander-lemon dressing generously over the salad.

Serving Suggestions:

• Best served warm but tastes great cold too.

• Ideal for lunchboxes, evening snacks, or light dinner.

Tips:

• You can replace paneer with tofu for a vegan version.

• Add boiled chickpeas or sprouts for extra protein.

• The dressing can be made in advance and stored for 2–3 days in the fridge.