This salad is a meal in itself and while it’s ideally eaten immediately after frying the paneer – while it’s still crispy on the outside and soft in the middle – it’s still nice eaten at room temperature or even re-heated the following day if you find yourself with leftovers (see my note below). Lemon juice can be used in place of lime juice, if preferred.
Recipe Tag: salad
Roasting cauliflower florets brings out the sweetness and
I love the vibrant colour and flavour from the curry powder. As with most salads using a grain or pulse, I dress the farro while still warm so it takes up the flavours of the dressing.
In an effort to cut down on meat, I am loving this not-quite vegetarian version of tangy larb with tempeh. Fish sauce has a distinctive taste and is key to a true larb, but the dish can still be delicious without it, by substituting soy sauce or
you will find many vegan ‘fish’ sauce recipes online.
I like to make my own harissa when I have time – it’s perfect for keeping in the fridge until required. I was inspired to use sun-dried tomatoes in the harissa after reading Ana Sortun’s delightful Spices: Flavours of the Eastern Mediterranean.
This tasty salad bowl has lots of steps, but they are all very simple and can be done one to two days in advance.
You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.
Prepare the mussels ahead then it’s just a matter of tossing together all the remaining ingredients for an easy lunch or dinner. Green papaya (pawpaw) or mango is relatively tasteless but adds an important textural component here.