Warm paneer and lentil salad with chutney dressing

Enjoy the spicy flavour of this warm vegetarian salad.

Recipe «Warm paneer and lentil salad with chutney dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g paneer, cut into 2cm pieces, 1 tsp mild curry powder, 1/3 cup sunflower oil, 1 onion, thinly sliced, 1 red capsicum, thinly sliced , 2 garlic cloves, finely chopped, 400g can brown lentils, rinsed, drained, 2 tbsp mango chutney , 1 tbsp apple cider vinegar, 100g baby spinach leaves, Naan bread, to serve, Yoghurt, to serve.

Ingredients:

• 400g paneer, cut into 2cm pieces 
• 1 tsp mild curry powder 
• 1/3 cup sunflower oil 
• 1 onion, thinly sliced 
• 1 red capsicum, thinly sliced 
• 2 garlic cloves, finely chopped 
• 400g can brown lentils, rinsed, drained 
• 2 tbsp mango chutney 
• 1 tbsp apple cider vinegar 
• 100g baby spinach leaves 
• Naan bread, to serve 
• Yoghurt, to serve 

Instructions

1. Place paneer in a bowl and toss with 1/2 teaspoon curry powder and season with salt.
2. Heat 1 tablespoon oil in a frypan over medium heat. Cook the paneer, turning, for 2-3 minutes until pale golden. Drain on paper towel and set aside. Add another 1 tablespoon oil to the pan and cook the onion for 3-4 minutes until softened. Add capsicum and garlic, and cook, tossing occasionally, for 2-3 minutes, then add the lentils and remaining 1/2 tsp curry powder. Cook for a further 1-2 minutes, season and stir until warmed through and combined. Remove from heat and set aside to cool slightly.
3. To make the dressing, combine the chutney, vinegar and remaining 2 tbs oil, then season to taste.
4. Combine the warm lentil mixture with spinach leaves and paneer, drizzle over dressing and serve with naan and yoghurt.