📝 About This Recipe
This dish is a sophisticated celebration of Anglo-Indian fusion, marrying the bold, aromatic spices of a traditional Punjabi tikka with the crisp, seasonal elegance of a British summer garden. Golden, halloumi-style seared paneer is nestled amongst heritage tomatoes and cooling cucumber, all brought together by a zesty mint-yogurt dressing that nods to the classic high-street 'Tikka' profile but with a refined, gastro-pub twist. It is a vibrant, protein-rich salad that perfectly balances heat, char, and garden-fresh crunch.
🥗 Ingredients
The Paneer & Marinade
- 450 grams Paneer cheese (cut into 2cm cubes)
- 3 tablespoons Greek yogurt (full fat for better cling)
- 2 tablespoons Tikkan Masala spice blend (high quality or homemade)
- 1 tablespoon Ginger-garlic paste (freshly crushed)
- 1/2 lemon Lemon juice (freshly squeezed)
The Salad Base
- 300 grams Mixed Heritage Tomatoes (sliced into irregular wedges)
- 1/2 large Cucumber (deseeded and sliced into half-moons)
- 1/2 small Red Onion (very thinly mandolined)
- 150 grams Baby Spinach & Rocket leaves (washed and dried)
- 3 tablespoons Fresh Pomegranate seeds (for a pop of sweetness)
Mint & Coriander Dressing
- 1 handful Fresh Mint (leaves only, finely chopped)
- 1 handful Fresh Coriander (including tender stems, chopped)
- 4 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Honey (to balance the spice)
- 1 pinch Sea Salt & Black Pepper (to taste)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the Greek yogurt, tikka masala spices, ginger-garlic paste, and lemon juice until smooth.
-
2
Gently fold the paneer cubes into the marinade, ensuring every side is coated. Let this sit for at least 15 minutes (or up to 2 hours in the fridge) to allow the flavors to penetrate the cheese.
-
3
Prepare the salad dressing by whisking the chopped mint, coriander, olive oil, honey, and a squeeze of lemon in a small jar or bowl. Set aside.
-
4
Soak the thinly sliced red onions in a bowl of ice-cold water for 10 minutes; this removes the harsh 'bite' and keeps them incredibly crisp.
-
5
Heat a heavy-based non-stick frying pan or a cast-iron griddle over medium-high heat with a small drizzle of oil.
-
6
Once the pan is shimmering hot, add the paneer cubes in a single layer. Do not overcrowd the pan; cook in batches if necessary.
-
7
Sear the paneer for 2-3 minutes per side. You are looking for a deep, golden-brown char and a slightly softened texture.
-
8
Remove the paneer from the heat and let it rest for 2 minutes while you assemble the greens.
-
9
In a large salad platter, toss the spinach, rocket, cucumber, and heritage tomatoes with half of the herb dressing.
-
10
Drain the red onions and pat them dry, then scatter them over the salad base.
-
11
Arrange the warm, charred paneer cubes over the top of the salad.
-
12
Drizzle the remaining dressing over the paneer and garnish generously with pomegranate seeds and a final flourish of fresh coriander.
💡 Chef's Tips
For the best texture, pat the paneer dry with a paper towel before marinating to help the yogurt stick. If you don't have paneer, firm Halloumi makes an excellent 'fusion' substitute, though reduce added salt as halloumi is naturally salty. To get those professional griddle lines, do not move the paneer for at least 2 minutes once it hits the pan. Add a handful of toasted flaked almonds for an extra layer of British crunch and nutty flavor. Ensure your spices are fresh; if your tikka powder has been in the cupboard for over a year, toast it in a dry pan for 30 seconds to wake up the oils.
🍽️ Serving Suggestions
Serve alongside a warm, buttery garlic naan bread for a more filling meal. A chilled glass of dry Rosé or a crisp Indian Pale Ale (IPA) cuts through the spice beautifully. Add a dollop of mango chutney on the side for a sweet and tangy contrast. This works wonderfully as a starter for a summer BBQ or as a light main course on a warm evening. Pair with a side of roasted cumin-spiced chickpeas for added fiber and texture.