WARM ZOODLES WITH CHIMICHURRI PANEER

This salad is a beautiful amalgamation of health, taste and presentation. Zoodles are nothing but zucchini spirals or strips that resemble noodles or spaghetti. Hence they make a great healthy substitute for spaghetti/noodle recipes. Here, I have combined a zoodles recipe with a grilled protein and a much-loved dip to create an interesting entree/ appetiser.

SERVES 2

INGREDIENTS

1 zucchini spiralised

1 carrot thinly sliced lengthwise

¼ cup purple cabbage thinly sliced lengthwise

4-5 cherry tomatoes

2-3 cloves garlic chopped

½ tsp chilli flakes

Salt and pepper to taste

1 paneer block sliced 5mm (vegans can opt for firm tofu)

Olive oil

For chimichurri dressing:

1 red bell pepper roasted and finely chopped

1 small onion finely chopped

3-4 cloves garlic finely chopped

¼ cup coriander finely chopped

¼ cup parsley finely chopped

2 tbsp vinegar

½ tsp chilli flakes

Salt and pepper to taste

½ tsp oregano

2 tbsp olive oil

METHOD

1. Spiralise the zucchini with spiraliser or peeler. Sprinkle salt and keep aside for 15-20 min

2. In a pan, heat a little olive oil and roast the garlic and cherry tomato

3. Add the carrot and cabbage and cook for 3-4 min

4. Lastly add the zucchini and season with salt, pepper and chilli flakes and cook for 2 min

5. Take off from flame and keep aside

6. In a the same pan, add little olive oil and chilli flakes. Now add the paneer square and cook on both sides until golden spots appear. Season with salt.

7. Mix all the ingredients of dressing either in mortar pestle or pulse in a mixie

8. For plating, lay the paneer on a plate. Top it with the warm salad. Put a tbsp of the dressing on top and drizzle the remaining dressing all around.

9. Serve immediately

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