Protein Bowl

Ingredients

• 400 grams cottage cheese (paneer), cut into 4 thick slices
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon red chilli flakes
• 1 teaspoon dried mixed herbs
• 1½ teaspoons lemon juice
• 4 teaspoons olive oil
• Salt to taste
• 2 tablespoons oil

Herbed rice

• 1 cup cooked brown rice
• 2 tablespoons olive oil
• 1½ tablespoons finely chopped garlic
• ¾ teaspoon red chilli flakes
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh coriander leaves
• 3 teaspoons chopped fresh mixed herbs
• Salt to taste

Sautéed veggies

• 4 teaspoons olive oil
• 4 teaspoons finely chopped garlic
• 6-8 button mushrooms, thickly sliced
• 12-15 medium broccoli florets, blanched and drained
• ½ cup mixed coloured capsicums triangles
• 1 medium carrot, peeled, cut into triangles, boiled and drained
• 1 medium onion, cut into quarters and layers separated
• Salt to taste
• ½ teaspoon chopped fresh mixed herbs

Dressing

• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon mustard paste
• Salt to taste
• Crushed black peppercorns
• 1 tablespoon lemon juice

Salad

• 8-10 cherry tomatoes, halved
• 1 medium English cucumber, cut into ½ inch cubes
• 20-25 assorted lettuce leaves
• 4 tablespoons assorted micro greens + for garnish

Method

1. Place cottage cheese slices on a plate. Sprinkle garlic powder, onion powder, red chilli flakes, dried mixed herbs, lemon juice, olive oil and salt and apply the mixture well on all the slices and set aside to marinate for 10-15 minutes. 
2. To make the herbed rice, heat olive oil in a non-stick pan. Add garlic, mix and saute 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. Add ½ cup 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, mix and saute till golden brown.
5. Add mushrooms, mix and cook for 3-4 minutes. Add broccoli, capsicums, carrots, and onion and mix well. Add salt and fresh herbs, mix well and saute for 1-2 minutes. Take the pan off the heat.
6. To make the dressing, take extra virgin olive oil in a bowl, add honey, mustard paste, salt and crushed black peppercorns and whisk well. Add lemon juice and mix well.  Add cherry tomatoes and English cucumber. Tear the assorted lettuce leaves and add to the bowl along with micro greens and gently toss till well combined.
7. To grill the cottage cheese, heat oil in a non-stick grill pan. Place the cottage cheese slices on it and grill on high heat for 1-2 minutes. Flip and grill the other side for 1-2 minutes as well.
8. To assemble, place a portion of the herbed rice in a serving bowl. Add a portion of the veggie mixture on one side, some of the salad on other side and place a cottage cheese slice on top. Garnish with micro greens and serve.