Another salad that defies the lie, “you can’t make friends with salad”. Anyways, there must be a loophole for salads that have fried cheese on them…especially when the cheese is marinated in tandoori style spices before frying! Mmmmm. The preserved lemon dressing is a glorious flavour bomb on the salad, and brings everything together. Roasted vegetables with a slight char, and Israeli couscous to soak up that delicious dressing. A garnish of cilantro finishes the salad off with some nice freshness.
This salad has some great versatility if you’d like to substitute in a different grain or vegetable good for roasting. When I roast my vegetables, I like to do an irregular chop. I like how you end up with a more rustic look, and edges that crisp up and brown nicely.
I used a mandolin to shave the Brussels sprouts. A fine chop with a knife would also be just fine.
Don’t let the crispy bits from the paneer go to waste! These are delicious and beautiful! You can sprinkle them on the salad. Or, hide in a corner and stuff them all in your face while no one is looking!
If you go by the latter option of stuffing them in your face while no one is looking, you are a friend of mine. Secretly shoving the best parts down your gullet while no one is looking, is one of the best parts of being the cook! My mantra during these acts: “If a tree falls in the forest…”Print
This salad is incredibly good and satisfying! I guess you could say it’s a mish mash of Moroccan, Israeli, and Indian. The dressing recipe is from Chowhound’s Moroccan-Style Preserved Lemon Dressing.
350 g Paneer, sliced 1/4 inch thick
1/2 cup yogurt (thick yogurt such as Greek)
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon fennel
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup fresh lemon juice
3 tablespoons preserved lemon rind, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 medium garlic cloves, grated
1 teaspoon kosher salt (or 2 teaspoons salty brine from the preserved lemons)
1/4 teaspoon cayenne pepper
1/2 cup olive oil
Remaining salad ingredients:
4 cups vegetables for roasting (I used carrots, beets, cauliflower, and butternut squash)
2 tablespoons olive oil
Salt and pepper to taste
3 cups Brussels sprouts, shredded with a mandolin or sliced finely with a knife
1 cup Israeli couscous, cooked
Cilantro to garnish
To marinate the paneer:
Combine yogurt, spices, and salt in a medium bowl. Add the paneer slices to the yogurt mixture, and ensure each slice is well coated. Set aside.
Roast the vegetables:
Preheat oven to 425°F. Peel and dice the roasting vegetables into small/medium bite sized pieces. Toss with 2 tablespoons of olive oil and sprinkle with salt and pepper. Spread evenly on a large baking sheet. Roast for approximately 30 minutes, stirring half way through. Remove from the oven once the vegetables are tender all the way through, and golden brown. You can switch the oven to broil if they are cooked through and you’d like to see more browning on the vegetables.
Make the dressing:
Add all ingredients to a small bowl, except the oil, and whisk to combine. Continue to whisk; adding the oil in a slow, steady stream until it is fully incorporated.
Assemble the salad:
Toss 3 tablespoons of dressing with the shredded Brussels sprouts. Add cooked couscous, and drizzle with dressing. Add roasted vegetables and drizzle with more dressing.
Fry the Paneer:
Heat 2 tablespoons of olive oil in a skillet over high heat. Add the paneer coated in yogurt marinade. Fry each side until a dark brown/blackened colour is achieved (about 2 minutes each side). As the paneer is cooking on each side, be careful not to move it around.
Top the salad with the slices of fried paneer. Garnish with cilantro.
Serve immediately, while paneer is still warm.
Keywords: salad, moroccan, israeli, indian, roasted vegetables, brussels sprouts, preserved lemon, paneer, tandoori, couscous