An unlikely combination, you might think. But it works really well. Ideal for the hot summer we have in store! The tartness of the lemon juice in the dressing cuts through the sweetness of the beetroot and makes this a satisfying and healthy salad option!
Feta white, beetroot red, and chickpea brown complement each other beautifully
Boiled chickpeas – 2 cups
Parboiled beetroot – 1 large or 2 medium-sized
Purple onion – 1
Hot mustard – 2 tsp.
Lemon juice 200 ml.
Honey 50 ml.
salt to taste
Feta cheese – 100 g.
Fresh mint leaves – a handful
Peel and thinly slice the beetroot.
Salt the chickpeas after they have been cooked.
Make the salad dressing, whisking all the ingredients together.
Thinly slice the onion, salt it and soak it in cold water.
Now you just have to put the salad together.
Take a large bowl. Add the chickpeas, beetroot slices, sliced onions and salad dressing and toss together.
Refrigerate this for about half an hour. This allows the ingredients to get to ‘know’ each other.
Top with crumbled feta cheese and serve.
You can also add 2 tbsp. of fresh, chopped mint leaves. This gives the salad a great pizzaz!
This is one of my family’s favourite paneer dishes. The list of ingredients may seem quite lengthy, but the end result is worth it. I use milk with cornstarch dissolved in it instead of cream. But you could use cream, if you wish.
This dish never fails to please and satisfy even the most picky eaters!
The ingredients all freshly ground.
The masala paste, frying
Paneer masala. Ready to be served.
Paneer, cut into small pieces – 300 g.
Tomatoes – 2, finely chopped
Milk – 1/2 cup
Cornstarch – 1 tsp.
To be ground into a paste:
Onion – 1
Tomatoes – 2
Garlic – 2 cloves
Ginger – 1 inch
Cinnamon – 2 pieces, 1 inch each
Cloves – 2
Cardamom – 5
Red chillies – 3 (de-seeded)
Fresh coconut – 1 tbsp.
Cut the paneer into 1 inch pieces and soak them in warm salty water. This softens the paneer.
Grind all the ingredients in the “To be ground” list. This is your spice paste.
Heat 2 tbsp. oil in a big wok on medium heat.
Add the spice paste to the wok.
Stir-fry for about 4 minutes. Add the chopped tomatoes to the paste and let it cook together, until the tomatoes are softened.
Add the paneer pieces to the wok, mix in well, and cook for another 10 minutes.
Dissolve the cornstarch in the milk, and add to the contents of the wok. Cook on medium heat until the mixture thickens. Turn off the heat.