The summer heat is getting to me, and I don’t feel like eating the dal-sabzi-roti stuff, so am taking recourse to salads and stuff.
This is an easy-to-rustle up, mildly tangy, non-mayo salad (truth is, I don’t like mayo), so here goes
Paneer (low fat): 150 gm, cubed
Capsicum: 1 medium sliced fine
Onion: 1 medium sliced fine
Spinach leaves: half a bunch, well washed, shredded
Cucumber: 1 medium, cubed
Tomato: 1 medium cubed, set pulp aside for dressing
Green olives: 4 finely sliced
Green grapes: a handful, halved
For the dressing:
Tomato pulp; ginger: 1/4 inch chopped; Garlic: 2 cloves chopped; Jalapenos: 2 sliced rings
Green olives: 4; salt to taste, a dash of oregano, 1 tsp red wine vinegar, 1/4tsp honey
Optional: Chilli flakes
In a big bowl, put all the salad ingredients except paneer; keep the green olives and grapes aside for garnishing; toss and mix well; add paneer and re-toss; in a mixer jar (chutney jar will do), put the ingredients for the dressing and blend finely. Add the blended dressing into the mixed salad vegetables and paneer, toss well. Turn into a serving bowl, garnish with halved gapes and sliced green olives, put into fridge to chill for at least a couple of hours before serving to allow the dressing to seep into the salad.