This salad marries sweetness and bitterness to excellent effect. It works best with a firm, slightly green mango, and bitter leaves, such as chicory, bull’s blood and treviso. Be generous when seasoning the paneer, since it can otherwise be bland. For a satisfying lunch, serve the salad with naan - we recommend the Crispy Sesame & Onion Seed Naan found in our Cookery Book.
You can swap the paneer for juicy, garlicky grilled prawns if you like.
Ingredients
2 servings
150 g paneer
5 tbsp olive oil
1 medium mango, peeled and flesh cut from the stone
60 g assorted bitter salad leaves
20 g crispy onions or shallots
1 tsp flaky sea salt
50 ml lime juice
5 g ginger paste
5 g green chilli, chopped
0.5 tsp fine sea salt
1 tsp freshly ground black pepper
30 g granulated sugar
25 ml rice vinegar
35 ml vegetable oil
4 g mint leaves
For the table setting
Dishoom Bowls
£22.00
Pantry Essentials
Dishoom Masala Dabba
£39.00
METHOD
Lime and chilli dressing - makes 175ml
Step 1
Using a mini food processor or stick blender, blitz the lime juice, ginger paste, green chilli, fine sea salt, sugar, rice vinegar, 4 tbsp of olive oil, vegetable oil and mint leaves until completely homogenised.
Step 2
Transfer to a bowl and refrigerate until ready to serve. Leftovers will keep in the fridge for 3–4 days.
To assemble
Step 1
Slice the paneer into long, thin slices, about 5mm thick. Add the remaining 1 tbsp olive oil and season generously with flaky salt and black pepper.
Step 2
Slice the mango flesh into long strips.
Step 3
Combine the paneer, mango and salad leaves in a bowl. Add 60ml of the lime and chilli dressing and toss gently.
Step 4
Transfer the salad to a serving bowl and sprinkle with the crispy onions or shallots. Serve with naan.
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