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Peri Peri Paneer Salad

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Time20 Min
DifficultyIntermediate
Serves1

If you think peri peri only goes on fries, then think again! This Peri Peri Paneer Salad recipe is a fresh take on Salads and is not bland in any way. If anything the Peri Peri marinade makes this salad one of the most flavoursome salads out there. Seasoned with Black Pepper and Oregano, this Peri Peri Paneer Salad balances the spices really well with the addition of mangoes which may come as a su ... rprise as it isn’t something that features in salads that frequently. The variety of mangoes that we have used in this recipe is Bangenpalli but you can use whichever variety of mangoes that you may have at home. In case, you don’t have mangoes at home, don’t worry. You can skip it. Thinking of upping greens in your diet? Rife with ripe cherry red tomatoes, an assortment of lettuce, Parsley, Cabbage and Cucumber, there’s no dearth to green leafy vegetables in this salad. If you are on a diet, there’s literally no better salad than this one as it is pretty low on calories and provides all the necessary nutrients that you would require. This particular salad recipe serves 1, if you wish to prepare this Peri Peri Paneer Salad for your family members, you can scale up the ingredients depending on the number of members in your family. Remember to boil Masoor Dal until it becomes soft as you don’t want it to taste raw. Learn how to make Peri Peri Paneer Salad at home effortlessly by watching the video tutorial :

Nutrition Info. (per serving)

ProteinFatCarbsFibre387 Cal387 Cal387 Cal387 Cal
  • 24gProtein
  • 16gFat
  • 35gCarbs
  • 7gFibre

Ingredients

Fruits & Vegetables

Mango Bangenpalli

Mango Bangenpalli

1 small piece

Ginger

Ginger

1 small piece

Sweet Potato

Sweet Potato

1 small piece

Parsley

Parsley

4 leafs

English Cucumber

English Cucumber

0.25 unit

Cherry Tomato-red

Cherry Tomato-red

0.25 unit

Red Cabbage

Red Cabbage

1 leaf

Iceberg Lettuce

Iceberg Lettuce

0.25 leafs

Leaf Lettuce

Leaf Lettuce

0.25 leafs

Lolo Roso Lettuce/red Lettuce

Lolo Roso Lettuce/red Lettuce

0.25 leafs

Mint W/o Roots

Mint W/o Roots

4 units

Dairy

Paneer

Paneer

1.25 cups

Dry Grocery

Turmeric Powder

Turmeric Powder

1 pinch

Oregano Herbs

Oregano Herbs

0.75 teaspoons

Cumin

Cumin

1 pinch

Green Cardamom

Green Cardamom

2 units

Cinnamon Sticks

Cinnamon Sticks

0.5 unit

Cloves

Cloves

2 units

Coriander Seeds

Coriander Seeds

1 pinch

Synthetic/white Vinegar

Synthetic/white Vinegar

0.5 teaspoons

Refined Oil

Refined Oil

1 teaspoon

Salt

Salt

0.75 teaspoons

Mustard Dijon Paste

Mustard Dijon Paste

0.5 teaspoons

White Wine Vinegar

White Wine Vinegar

0.5 teaspoons

Salad Oil

Salad Oil

0.5 tablespoons

Black Pitted Olives

Black Pitted Olives

1 unit

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 units

Red Gram Lentil (masoor Dal)

Red Gram Lentil (masoor Dal)

0.25 cups

Jalapeno Slice

Jalapeno Slice

1 slice

Other

Red Chillies

Red Chillies

1 unit

Garlic

Garlic

1 piece

Pepper

Pepper

0.5 teaspoons

Coriander Leaves

Coriander Leaves

4 leafs

Lemon Juice

Lemon Juice

0.5 teaspoons

Water

Water

1 glass

Directions

1Clean and cut the Mango into dices.
2Soak whole Masoor Dal in plain water.
3Boil it till its soft but not broken.
4For the Peri Peri Marinade- Add Red Chilli, Ginger, Garlic, Turmeric, Oregano, Black Pepper, Cumin, Coriander, Cardamom Pods, Cinnamon, Cloves, Vinegar, Oil in a blender.
5Blitz into a smooth paste and keep aside.
6For Peri Peri Paneer— Mix Paneer, peri peri marinade, Oil and Salt. Marinate and grill on a hot grilling pan.
7Keep aside for later.
8Boil the Sweet Potato in salted water with skin. Once tender, peel and allow to cool. Cut into rough dices and place in a blender. Add the Water for grinding and blitz to a smooth puree.
9For the dressing— Dijon Mustard, minced Garlic, White Wine Vinegar, Salad Oil, Lemon Juice, Sweet Potato Paste, Salt, Pepper, minced fresh Red Chillies. Blitz to a smooth puree.
10Mix the Parsley and Oregano.
11Cut English Cucumber into triangles, Cherry Tomatoes and Black Olives into halves, shredded Red Cabbage.
12Put mix Lettuce and Red Cabbage on the base of a deep serving bowl.
13Top it up with Cucumber, Cherry Tomatoes, Olives, Jalapenos, boiled Masoor Dal, roasted Cashew, cut Mangoes, picked Mint Leaves and Coriander, diced Peri Peri Paneer.
14Serve with Chilli Lime dressing.

Success!

We hope you had fun making it! Enjoy the meal.

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