From Classic Indian Vegetarian Cooking, Julie Sahni, Doubleday, 1987.
This is the easiest salad to make—and it’s truly refreshing and tasty.
I took about 150g of paneer and with a fork crumbled it. Then I dribbled on about a teaspoon of honey and gently mixed it in.
Next a small cucumber was peeled and grated. Lemon juice was mixed in to taste and some salt and quite a bit of freshly grated black pepper.
The grated cucumber was spread on a small plate and the paneer piled in the centre.
The slight sweetness of the paneer highlighted the bland flavour of the cheese and with the sour lemon and pepper worked extremely well with the cucumber. A salad to be made more often.
Ease of cooking: ✔✔✔✔✔
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