Moroccan Paneer Salad
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This Moroccan Paneer Salad has become my go to dish when I want something vibrant and satisfying without spending all evening in the kitchen. The whole thing comes together in just forty minutes, making it perfect for busy weeknights. I love how the crispy pan fried paneer brings a wonderful texture to the fresh vegetables, while the lemon dressing ties everything together beautifully. Paneer is packed with protein and calcium, so you're getting real nutrition with every bite. What I appreciate most is how affordable and simple this is to prepare, yet it tastes like something you'd order at a fancy restaurant.
Ella x
Ingredients
- 400paneer
- 1cucumber(diced)
- 2tomato(diced)
- 1red onion(thinly sliced)
- 200carrots(peeled and grated)
- 150cabbage(shredded)
- 100pine nuts(toasted)
- 100olives(pitted)
- 200feta cheese(crumbly)
- 60lemon juice
- 120olive oil
- 1salt(to taste)
- 1black pepper(to taste)
- 2fresh cilantro(chopped)
Detail level
Instructions
- 1
In a large bowl, combine the diced cucumber, tomato, red onion, grated carrots, and shredded cabbage.
Tip: Toss gently to combine.
- 2
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
Tip: Adjust the seasoning to taste.
- 3
Add the toasted pine nuts, pitted olives, crumbly feta cheese, and chopped cilantro to the bowl with the vegetables.
Tip: Toss to combine.
- 4
Cut the paneer into small cubes and add it to the bowl.
Tip: Gently toss to combine.
- 5
Pour the dressing over the salad and toss to coat.
Tip: Adjust the seasoning if needed.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Serve chilled.
- 7
Just before serving, garnish with additional cilantro if desired.
Tip: Serve immediately.
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