Spanish Paneer Salad
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Spanish Paneer Salad is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to finish. The combination of smoky paprika, roasted peppers, and crispy paneer brings such vibrant flavors to the table that your family won't even realize how simple it is to make. Spinach is packed with iron and antioxidants, making this dish as nourishing as it is delicious. Best of all, these are everyday ingredients you likely already have at home, so there's no need for a special shopping trip. It's the kind of meal that feels fancy enough to impress guests yet straightforward enough for a busy Tuesday night.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 3red bell peppers(halved and seeded)
- 1red onion(thinly sliced)
- 300 gcherry tomatoes(halved)
- 200 gfresh spinach
- 60 mlolive oil
- 2 tspsmoked paprika
- 3garlic cloves(minced)
- 30 mlred wine vinegar
- 1 tspsea salt
- ½ tspblack pepper
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Place the red bell pepper halves on a baking tray, skin side up, drizzle with a little olive oil and roast for 20 minutes until the skins begin to blister and char slightly.
Tip: You can also char them directly over a gas flame if you prefer, turning occasionally with tongs.
- 2
While the peppers roast, heat a large skillet over medium high heat with 30ml of olive oil. Season the paneer cubes with half the smoked paprika, salt and pepper, then fry them in batches until golden on all sides, about 8 to 10 minutes total. Set aside on a plate lined with paper towels.
Tip: Don't move the paneer too much while frying so it develops a nice golden crust.
- 3
In the same skillet, add the sliced red onion and minced garlic with the remaining 30ml of olive oil. Cook gently for 3 minutes until softened and fragrant, stirring occasionally.
Tip: Keep the heat moderate so the garlic doesn't burn and become bitter.
- 4
Once the peppers are roasted and cool enough to handle, peel away the charred skin and slice them into thick strips. Add them to the skillet with the onions and garlic.
Tip: The skin should peel away easily once the peppers have cooled slightly.
- 5
Add the cherry tomatoes to the skillet along with the remaining smoked paprika, red wine vinegar, salt and pepper. Toss everything gently and cook for 2 minutes until warmed through.
Tip: The warmth will help release the natural juices from the tomatoes.
- 6
Place the fresh spinach in a large serving bowl or on individual plates. Pour the warm pepper and tomato mixture over the spinach, allowing it to slightly wilt from the heat.
Tip: The residual warmth will gently wilt the spinach without making it soggy.
- 7
Top with the golden fried paneer cubes and serve immediately while still warm. You can drizzle any extra oil from the pan over the top for added richness.
Tip: This salad is best eaten warm when the flavors and textures are at their peak.
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