Spiced Paneer & Roasted Veggie Salad
with Mint Yoghurt
If you haven’t cooked with delicious Indian paneer cheese before, get ready for creaminess that pairs beautifully with big, bold flavours. Toss it all together with a colourful array of roasted veggies, finish with a drizzle of mint yoghurt and voila, you've got yourself a dinner for the senses.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
1 unit
carrot
1 unit
parsnip
1 unit
onion
1 unit
Kumara
1 bunch
mint
1 packet
paneer cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Mumbai Spice Blend
1 bag
salad leaves
Not included in your delivery
olive oil
2 tsp
water
2 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the carrot and parsnip (both unpeeled) into 2cm chunks. Slice the brown onion into 3cm wedges. Cut the kumara (unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, pick and finely chop the mint leaves. Cut the paneer into 1cm pieces. In a small bowl, combine the yoghurt, mint, the water and a drizzle of olive oil. Season to taste with salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
In a large bowl, combine the Mumbai spice blend, a generous drizzle of olive oil and a pinch of salt. Add the paneer and toss to coat. When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the paneer and cook, tossing occasionally, until golden, 4 minutes.
While the paneer is cooking, combine the rice wine vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the mixed salad leaves and roasted veggies and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the roasted cauliflower salad between bowls and top with the Indian paneer. Drizzle over the mint yoghurt and garnish with the toasted almonds.