Name: Roasted Cauliflower, Paneer, and Mixed Lentil Salad
Yield: Makes 7 to 8 Servings as a Side
Cuisine: Indian
Ingredients: ½ cup [115 g] black lentils, picked over for stones; ¼ cup [60 g] Cilantro Oil Dressing; 4 scallions, thinly sliced (white and green parts); ½ cup [100 g] green lentils, picked over for stones; 1 tsp fine sea salt; ½ tsp freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 10 oz [280 g] Paneer, cut into ½ in [12 mm] cubes (about 2 cups); 1 small cauliflower (1 lb [455 g])

Preparation info

Makes
7 to 8
Servings as a Side

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

With its soft, creamy texture, paneer (an Indian cottage cheese made by curdling boiling milk with lemon juice) is excellent in salads. And it has an interesting quality: it holds its shape when heated, and doesn’t melt. Here it’s roasted with cauliflower.

Ingredients

½ cup [100 g] green lentils, picked over for stones
½ cup [115

Method

Preheat the oven to 425°F [220°C]. Rinse the lentils in a fine-mesh strainer under cold running water. Transfer to a medium saucepan and add enough water to cover by about 1 in [2.5 cm]. Bring to a rolling boil over medium-high heat, turn the heat to low, and simmer, uncovered, until t

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Roasted Cauliflower, Paneer, and Mixed Lentil Salad

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