Paneer & Mango Salad

Showcasing the King of Fruits for the brief but glorious mango season

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For this recipe and many more Dishoom favourites, peruse our Cookery Book:

Dishoom Cookery Book

£26.00

This salad marries sweetness and bitterness to excellent effect. It works best with a firm, slightly green mango, and bitter leaves, such as chicory, bull’s blood and Treviso. Be generous when seasoning the paneer, since it can otherwise be bland. For a satisfying lunch, serve the salad with naan - we recommend the Crispy Sesame & Onion Seed Naan found in our Cookery Book.

You can swap the paneer for juicy, garlicky grilled prawns if you like.

For this recipe and many more Dishoom favourites, peruse our Cookery Book:

Dishoom Cookery Book

£26.00

Method

Lime and chilli dressing - makes 175ml

Using a mini food processor or stick blender, blitz the lime juice, ginger paste, green chilli, fine sea salt, sugar, rice vinegar, 4 tbsp of olive oil, vegetable oil and mint leaves until completely homogenised.
Transfer to a bowl and refrigerate until ready to serve. Leftovers will keep in the fridge for 3–4 days.

To assemble

Slice the paneer into long, thin slices, about 5mm thick. Add the remaining 1 tbsp olive oil and season generously with flaky salt and black pepper.
Slice the mango flesh into long strips.
Combine the paneer, mango and salad leaves in a bowl. Add 60ml of the lime and chilli dressing and toss gently.
Transfer the salad to a serving bowl and sprinkle with the crispy onions or shallots. Serve with naan.

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