Grilled Paneer & Pomegranate Salad

Everytime I cook a big meal for the family, I make it my mission in life to make salad as pretty as possible. I've been craving paneer but it's hard to eat traditional, heavy meals so late at night during Ramadan. My compromise is this grilled paneer salad with leafy greens, crunch peppers and tomatoes with pomegranate drenched in a sweet chill and coriander dressing. I know cheese, veg and fruit sounds like a disaster, but I made this for a dozen people and not a single one complained!

Servings: 10-12 people
Prep+cooking time: 15 mins

Ingredients for the paneer marinade

• 400g paneer cut into bite sized pieces

• 2 tsp soy sauce (use salt as an alternative)

• 1 tbsp olive

• 1 tsp dried chilli flakes

• 1 tsp ginger and garlic paste

• 1 tsp honey

• 1 tbsp chopped coriander  

Ingredients for the salad

• Salad greens (strong scented leaves such as rocket, spinach, Red Cos) 

• 1 red pepper, chopped into thin slices

• 1 red onion, chopped into thin slices

• handful chopped cherry tomatoes

Ingredients for the sweet chilli and coriander dressing

• 1/2 cup pomegranate, washed and drained

• 4 tbsp water

• 4 tbsp olive oil (plus extra to drizzle at the table)

• 2 tsp soy sauce

• 1 tsp ginger, ground to a paste

• 2 tsp chopped coriander

• pinch of black pepper

• juice from a wedge of lemon

• 1 tsp dried chilli flakes

• 1 tsp honey

Instructions
1) Wash and cut the vegetable and salad leaves; cut the paneer to size.
2) In a mixing bowl, drizzle paneer with all the marinade ingredients, give it a rough shake and leave to one side.
3) Heat a gridle pan and grill the marinated paneer for 3 minutes on each side to get some crunch on the cheese. Remove from the gridle and set aside. 
4) In a cup, mix all the dressing ingredients together with the pomegranate, cover and shake (if you have a cocktail shaker it would come in handy now!) You may find that you need to add a little more oil or water.
5) Arrange salad before tossing in paneer and pouring the dressing generously over it. Toss the salad and add a little more olive oil once you are ready to serve.