Grilled Paneer Salad with Garlic Confit-Cook Smart

Ingredients list for Grilled Paneer Salad with Garlic Confit-Cook Smart

• 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
• to taste Salt

Method

1. Heat 3 tablespoons olive oil and 2 teaspoons oil in a non-stick pan. Add garlic cloves and saute on low heat till golden.
2. Cut cottage cheese into half inch thick slices.
3. 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.
4. 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.
5. 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.
6. Add mustard paste, vinegar, salt and remaining olive oil and blend into a smooth thick paste.
7. Reserve little paste and add remaining paste to the salad and mix well.
8. 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.