Name: Paneer and roasted beet salad
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 240ml plain unsweetened kefir, buttermilk or yogurt; ½ tsp ground cumin; ½ tsp ground turmeric; ½ tsp chilli powder; ground to make ½ tsp black peppercorns; 400g paneer; 4 medium (455g) beetroots ideally a mixture of red and yellow; 2 tbsp extra-virgin olive oil plus extra for the pan; 140g ripe mango diced; 60ml grapeseed oil or olive oil; 120ml kefir or buttermilk; 1½ tbsp lime juice; 1 tbsp Dijon mustard; ground to make ¼ tsp black peppercorns; ¼ tsp chilli powder; 200g rocket; 1 tbsp extra-virgin olive oil; ground to make 1 tsp black peppercorns; 2 tsp amchoor (dried mango powder)

A white plate of mango, paneer and roasted beetroot

MARINADE

240ml plain unsweetened kefir, buttermilk or yogurt
½ tsp ground cumin
½ tsp ground turmeric
½ tsp chilli powder
ground to make ½ tsp black peppercorns
400g paneer

BEETS

4 medium (455g) beetroots
ideally a mixture of red and yellow
2 tbsp extra-virgin olive oil
plus extra for the pan

MANGO-LIME DRESSING

140g ripe mango
diced
60ml grapeseed oil or olive oil
120ml kefir or buttermilk
1½ tbsp lime juice
1 tbsp Dijon mustard
ground to make ¼ tsp black peppercorns
¼ tsp chilli powder

TO SERVE

200g rocket
1 tbsp extra-virgin olive oil
ground to make 1 tsp black peppercorns
2 tsp amchoor (dried mango powder)

Method

step 1
Whisk together the kefir, cumin, turmeric, chilli powder, black pepper and 2 tsp of salt in a small bowl. Taste and season with more salt if needed. Pour the marinade into a large bowl or resealable bag.
step 2
Cut the paneer into roughly 2.5cm x 5cm pieces and add them to the marinade, then toss to coat evenly or seal the bag and gently shake. Leave to marinate for 1 hour at room temperature, or overnight in the fridge.
step 3
Heat the oven to 200C/fan 180C/gas 6. While the paneer marinates, prepare the beets. Peel, trim the ends and cut into quarters. Put the beets in a baking dish or roasting tray, drizzle with the olive oil and season with salt. Roast for 30-45 minutes or until they are tender on the inside and a knife slides through the centre with ease. Remove from the oven and allow them to rest for 10 minutes.
step 4
While the beets roast, prepare the dressing. Put the mango, oil, kefir, lime juice, mustard, pepper and chilli powder into a blender, and pulse on a slow speed until combined and smooth. Season with salt to taste.
step 5
Cook the paneer just before you’re ready to assemble the salad. Heat a cast-iron griddle pan or a medium non-stick frying pan over medium-high heat and brush the surface with a little olive oil. With a pair of kitchen tongs, carefully lift the paneer out of the marinade and cook in batches in the hot pan for 2-3 minutes per side or until it turns golden brown and slightly seared.
step 6
To serve, toss the rocket in a large mixing bowl with the olive oil. Add the pepper and season with salt, followed by the warm, grilled paneer. Drizzle with a few tbsp of the salad dressing. Sprinkle with the amchoor just before serving and serve the remaining salad dressing on the side.