Roasted Paneer with Rocket

Instructions

1. 1

   Pat the paneer cubes dry using paper towels to remove excess moisture, which will help them crisp up better during roasting.

   Tip: Dry paneer ensures better browning and crispiness on the exterior.

2. 2

   Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.

3. 3

   In a large bowl, combine 2 tablespoons of olive oil, minced garlic, cumin seeds, and red chili flakes. Add the paneer cubes and gently toss to coat evenly.

   Tip: Avoid over-stirring to prevent the paneer from breaking apart.

4. 4

   Spread the coated paneer cubes in a single layer on the prepared baking tray. Roast for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy on the edges.

   Tip: The paneer should have a caramelized exterior while remaining soft inside.

5. 5

   While the paneer roasts, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper in a small bowl.

6. 6

   In a large serving bowl, combine the rocket leaves, halved cherry tomatoes, and sliced red onion.

   Tip: Use the rocket at room temperature for better flavor absorption.

7. 7

   Remove the roasted paneer from the oven and let it cool for 2 minutes. Add it to the rocket salad bowl.

   Tip: Adding warm paneer allows the heat to slightly wilt the rocket while maintaining its peppery bite.

8. 8

   Drizzle the lemon-garlic dressing over the salad and toss gently but thoroughly to combine all ingredients.

   Tip: Toss just before serving to keep the rocket fresh and crisp.