Egg, Tomato and Paneer Salad

I’m having an Egg, Tomato and Paneer Salad for lunch today. That’s unusual for me because I’m not a fan of salads. That means I rarely eat just a salad for a meal. When I do, it must have a good mix of ingredients and flavours I like. It’s just too hot to cook these days, and that’s assuming I’m hungry for lunch. Mostly, I’m just thirsty and frequently filling up on water and other liquids.

February has given way to March. Technically, that means the summer is just about starting here. If you visited me, you might be forgiven for thinking we’re nearing the end of summer. Right now it’s hotter than it is at the end of May. That doesn’t bode well for when May actually hits us.

So it wasn’t surprising that I decided on a one dish meal of a salad for lunch. This Egg, Tomato and Paneer Salad came about because of what I had in my fridge. The cherry tomatoes were crying out to be used. Most days I have paneer in the freezer.  I also had two eggs that needed to be used up. Despite the heat, the rocket/ arugula seeds I had sowed had sprouted and were doing well. I had all the makings of a good salad.

Most simple salads are about using whatever you have on hand and like to eat. Obviously, the flavours need to work together. Otherwise, you’re the artist with a blank canvas. No cherry tomatoes in the fridge? Use regular red tomatoes. Just cut them up into quarters or eights if they’re quite big.

You don’t have to chill the hard boiled eggs. I did for two reasons. They keep their shape better when cold and you have to cut them. They’re good cold in a summer salad. I used paneer because that’s an Indian cheese I use often. You can use any soft cheese that’s to your taste, like feta or ricotta maybe.

As for greens, use whatever you like or have. They’ll work fine. You don’t have hot and sweet chilli sauce? Substitute with honey and red chilli flakes. Substitute the fresh lime juice with Balsamic Vinegar if you prefer. I personally don’t like the taste of it.

Scroll down just a bit to see the Egg, Tomato & Paneer Salad recipe.

The Winner of The Suriani Kitchen Giveaway – 

You might remember I posted Lathika George’s Curried Chickpeas recipe sometime last month. I had also announced the giveaway of a copy of the 2^nd edition of her cookbook, The Suriani Kitchen. I want thank all of you who took part and also shared your favourite vegetarian Kerala recipe with me.

Congratulations Girija Bhat. You are the lucky winner of the giveaway! Look out for an email from me.

Egg, Tomato and Paneer Salad

A simple, light and healthy salad with boiled eggs, tomatoes, paneer cheese, baby rocket or arugula leaves with a hot, sweet and tangy dressing.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Salad

Cuisine global vegetarian

Servings 4 servings

Ingredients

  

For the Salad :

• 2 cups red cherry tomatoes halved
• 2 cups yellow cherry tomatoes halved
• 1 cup soft paneer cubes
• Salt to taste
• Black pepper to taste
• 2 hard-boiled eggs chilled and quartered
• Large handful baby rocket/ arugula leaves

For the Dressing :

• 4 tbsp hot and sweet chilli sauce
• 1 1/2 tbsp extra virgin olive oil
• 1 to 2 tsp fresh lime juice
• pinch of salt

Instructions

 

• Put the halved tomatoes, and paneer cubes in a large bowl. Add the salt and pepper and toss to mix. Gently mix in the eggs and the rocket/ arugula leaves.
• Lightly whisk together the ingredients for the dressing in a bowl. Drizzle over the salad and serve immediately