Chargrilled paneer and spinach salad

Chef: Ross Dobson
Prep: 10 mins
Cook: 10 mins
Chargrilled paneer and spinach salad
What you’re after here is the salad all ready to go in a bowl. To this you are going to toss through warm, golden, just-cooked cubes of paneer and a simple dressing. The warm paneer will soften the spinach and entice the flavours from the dressing.

200g baby English spinach leaves

200g small teardrop tomatoes, halved

2 spring onions, thinly sliced on an angle

1 tsp roughly chopped coriander leaves

200g block paneer

2 tbsp olive oil, plus extra for drizzling

1 tsp ground cumin

2 tbsp lemon juice

Preheat the barbecue grill or hotplate to high.

Combine the spinach, tomatoes, spring onion and coriander in a large bowl and set aside.

Pat the paneer dry with paper towels and cut into 2 cm cubes.

Place in a bowl, drizzle with a little olive oil and toss to coat. Put the paneer cubes on the grill or hotplate and cook for about 8 minutes, turning often so each side is golden.

Add the warm cheese to the spinach mixture, along with the cumin, olive oil and lemon juice. Season to taste with sea salt and freshly ground black pepper and toss to combine.

Serve the salad while the cheese is still warm.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients

Recipe Type
Entertaining, Healthy, Salads

Level of Difficulty

If you have left-over paneer cheese, wrap the remainder in a paper towel and then aluminium foil. It should last in the refrigerator for a week, or 3 months in the freezer.
Growing your own coriander can also be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply grow it in your garden or on your windowsill and cut off what you need as you go.
English spinach wilts fairly easily. To stop this, wrap the bundle of leaves in a paper towel (and then in a container) and leave in the vegetable section of the fridge.

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