Protein Bowl

Ingredients

• 200 grams cottage cheese (paneer), cut into thick slices
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon red chilli flakes
• ½ teaspoon dried mixed herbs
• ¾ teaspoon lemon juice
• 2 teaspoons olive oil
• Salt to taste
• ½ tablespoon oil

Herbed rice

• ½ cup cooked brown rice
• ½ tablespoon olive oil
• ½ tablespoon finely chopped garlic
• ¼ teaspoon red chilli flakes
• ½ tablespoon chopped fresh mint leaves
• ½ tablespoon chopped fresh coriander leaves
• 1 teaspoon chopped fresh mixed herbs
• Salt to taste

Sautéed veggies

• 2 teaspoons olive oil
• 2 teaspoons finely chopped garlic
• 3-4 button mushrooms, thickly sliced
• 6-8 medium broccoli florets, blanched and drained
• ¼ cup mixed coloured capsicums triangles
• ½ medium carrot, peeled, cut into triangles, boiled and drained
• ½ medium onion, cut into quarters and layers separated
• Salt to taste
• ¼ teaspoon chopped fresh mixed herbs

Dressing

• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• ½ tablespoon mustard paste
• Salt to taste
• Crushed black peppercorns to taste

Salad

• 5-6 cherry tomatoes, halved
• ½ medium English cucumber, cut into ½ inch cubes
• 10- 12 assorted lettuce leaves
• 2 tablespoons mixed micro greens + for garnish

Method

1. Take cottage cheese on a plate. Add garlic powder, onion powder, red chilli flakes, dried mixed herbs, lemon juice, olive oil and salt and apply the mixture well on to the cottage cheese slices and set aside for 10-15 minutes. 
2. To make the herbed rice, heat olive oil in a non-stick pan. Add garlic, mix and cook for a few seconds.
3. Add red chilli flakes, mint leaves, coriander leaves, mixed herbs and salt and mix well. Add brown rice and mix well. Sprinkle 1 tbsp water, cover and cook for 2-3 minutes. Take the pan off the heat.
4. To make the sautéed veggies, heat olive oil in a non-stick pan. Add garlic and mix well. Cook till golden brown.
5. Add mushrooms, mix and cook for 2-3 minutes. Add broccoli, capsicums, carrots, and onion and mix well. Add salt and fresh herbs and mix well. Cook for 1-2 minutes.
6. Take the pan off the heat.
7. To make the dressing, put extra virgin olive oil in a bowl. Add honey, mustard paste, salt and crushed black peppercorns and whisk well. Add the cherry tomatoes, English cucumber, tear the assorted lettuce leaves and add into the bowl along with micro greens and gently toss till well combined.
8. To grill the cottage cheese, heat oil in a non-stick grill pan. Place the cottage cheese on it and grill on high heat for 1-2 minutes. Flip and cook the other side for 1-2 minutes as well.
9. To assemble, place a portion of the herbed rice in a serving bowl. Add a portion of the veggie mixture, place some of the salad on the side, and arrange the cottage cheese on top, garnish with micro greens and serve.