I love salads that can be served in any season, at any time of day. This one is great for breakfast with a couple of fried eggs, or in a taco, or by itself for lunch. It’s bursting with flavor from my Goan-style chouriço.
If you purchased the chouriço, remove from the casing. Break the meat into small pieces and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and sprinkle with the salt and black pepper. Cook, stirring occasionally, until the potatoes are tender, 5 to 6 minutes. Sprinkle with the chipotle chile and paprika and fold to coat evenly. Add the chouriço and cook for another 4 to 5 minutes, or until the sausage is browned and cooked through, stirring frequently. Add the pumpkin seeds and cook for 1 minute longer. Remove the pan from the heat and transfer the contents to a large bowl. Cool for 5 minutes.
Gently stir the chives, paneer, cilantro, and lime juice into the warm potatoes. Taste and adjust the seasoning, if necessary. Garnish with fresh cilantro leaves, and serve warm or at room temperature with lime wedges, if desired.
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