Hericot Verts & Paneer Warm Salad

Ingredients:

• 6 oz paneer (homemade or store-bought), cubed
• 2 handfuls of hericot verts, trimmed
• 2 tbsp extra virgin olive oil
• 1/2 tsp cumin seeds
• pinch of turmeric
• 1 shallot, finely chopped
• 1/2 tsp ginger, chopped
• a handful of grape tomatoes, halved (or 1 whole tomatoes, chopped)
• 1/2 tsp garam masala
• 2 green chillies
• 1/2 tsp salt

Garnish: thinly sliced radish & mints

Directions:

1. Bring a few cups of water to boil. Add trimmed hericot verts and blanch for 2 minutes. Strain beans and add it in a bowl filled with ice cold water to stop the cooking.
2. Heat a non-stick skillet on medium. Add olive oil. Once oil is hot, add cumin seeds and turmeric powder. Stir for a few seconds before throwing in finely chopped shallots.
3. Add chopped ginger, grape tomatoes, green chillies and salt. Stir fry for a few minutes until fragrant.
4. Pushing all ingredients aside, add cubed paneer and lightly brown for a few minutes.
5. Combine hericot verts and stir fry just until everything is mixed. Sprinkle in some garam masala.
6. Serve it hot/warm with a squirt of lime or lemon juice over cumin scented rice, chapatis or parathas.