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 crispy sesame and onion seed naans.
You can swap the mango for pomelo or pink grapefruit segments, and the paneer for juicy, garlicky grilled prawns if you like.