ChickPea and Paneer Salad

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes

Serves: 4


  • 400g tin Chick peas, drained
  • 3 Garlic cloves, crushed
  • 1 tsp Cumin seeds
  • 1 tsp Dried chilli flakes
  • 1 tsp Paprika
  • 4 tbsp Olive oil
  • 235g Baby spinach leaves
  • 4 Pre-cooked beetroot, cut into wedges
  • 227g Paneer, cut into cubes
  • 2 tbsp Extra virgin olive oil
  • 1 Lime
  • 2 tbsp Coriander leaves


  1. Preheat the oven to 180C/gas 4. Toss the chick peas in the garlic, spices and 3 tbsp olive oil; roast in the oven for 20–30 minutes.
  2. Arrange the spinach leaves and beetroot on serving plates. Drizzle with the remaining 1 tbsp olive oil.
  3. Fry the paneer until warmed through and starting to turn golden. Divide this between the four plates, together with the roasted chick peas, while warm.
  4. Drizzle each serving with the extra virgin olive oil and a squeeze of lime; season and garnish with the coriander. Serve immediately