Carb Smart Toasted Chana Dal on Paneer
with Peaches and Mint-Cucumber Sauce
This inspired salad sees paneer pan fried, then slathered with fig jam and topped with chana dal before getting a quick turn in the oven to get those caramelized edges. Fresh, sweet summer peaches offer a refreshing flair along with mint-cucumber sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
1.5 tsp
Cumin-Turmeric Spice Blend
28 g
Chana Dal
(Contains Soy May contain Egg, Tree nuts)
113 g
Spring Mix
1 unit
Peach
66 g
Mini Cucumber
7 g
Mint
2 tbsp
Fig Spread
1 tbsp
White Wine Vinegar
(Contains Sulphites)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.Meanwhile, season both sides of paneer with Cumin-Turmeric Spice Blend.When hot, add 1/2 tbsp (1 tbsp) butter to the pan, then swirl the pan until melted.Add paneer. Fry, flipping halfway through, until golden-brown, 2-3 min per side.
Meanwhile, cut cucumber into 1/4-inch rounds, then finely chop 2 rounds (4 rounds for 4 ppl).Cut sections off peach, avoiding pit, then cut into 1/2-inch pieces.Pick mint leaves off stem, then finely chop.
Transfer paneer to a parchment-lined baking sheet. Season all sides with salt and pepper.Spread half the fig spread over of paneer, then sprinkle half the chana dal over top.Toast in the top of the oven until paneer is caramelized around the edges, 5-6 min.
Meanwhile, add sour cream, chopped cucumbers, 1/4 tsp (1/2 tsp) vinegar and 2 tsp (1 tbsp) mint to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Add remaining vinegar, remaining mint, remaining fig spread and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.Add spring mix, cucumber rounds and peaches to the large bowl, then toss to combine.
Cut paneer into 1/2-inch pieces.Divide salad between bowls, then top with paneer.Sprinkle remaining chana dal over salad.Dollop mint-cucumber sauce over paneer.
