Grilled Tikka Salad Of Broccolini, Treviso And Paneer, Mango And Ginger Yoghurt With Lentil Chips
Grilled Tikka Salad Of Broccolini, Treviso And Paneer, Mango And Ginger Yoghurt With Lentil Chips
Ed HalmagyiFull Recipe In details
Ingredients
- ½ cup Patak’s Tikka Masala paste
- ½ cup extra virgin olive oil
- Finely-grated zest and juice of 2 limes
- 3 cups Greek yoghurt
- 4 bunches of Perfection Fresh Broccolini®, halved
- 2 heads of Perfecion Fresh Treviso Radicchio
- 400g paneer
- ½ cup Patak’s Mango Chutney
- ¼ bunch mint leaves, chopped
- ¼ bunch coriander leaves, finely chopped
- 5cm piece ginger, cut into fine batons
- 24 curry leaves
- 1 tsp yellow mustard seeds
- ½ red capsicum, seeded and very finely sliced
- 2 cups Patak’s Mini Pappadums, crushed
Methods
- Combine the Patak’s Tikka Masala paste with half the oil, the zest, juice and 1 cup yoghurt. Mix with the Perfection Fresh Broccolini and Treviso Radicchio, then cook in a preheated sandwich press for 8 minutes, until golden. Cook the paneer in the press for 5 minutes, until golden, then slice into strips.
- Mix the remaining yoghurt, 2 tablespoon of extra virgin olive oil, chutney, herbs and ginger. Fry the curry leaves and mustard seeds in the remaining oil in a pan over a moderate heat, until the seeds pop.
- Spread the yoghurt mix on a platter, then top with the broccolini mix, paneer and capsicum. Drizzle with curry leaf mix and finish with pappadums.
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