Recipe

Asparagus, paneer & mango salad with pistachio chutney

by Meera Sodha

An Asian-inspired salad that's equally good hot or cold

The zingy fresh pistachio chutney works perfectly with grilled green vegetables, paneer and mango to make a salad that doesn’t just have to be a side.

Ingredients

100g fresh coriander
60g pistachios, chopped (plus extra to garnish)
4 tbsp lemon juice
2 green finger chillies, roughly chopped
2 tsp sugar
¾ tsp salt
Rapeseed oil
250g asparagus, woody ends trimmed
1 courgette, cut into ½ cm slices
1 large semi ripe mango, peeled and cut into wedges
225g hard paneer, cut into 2cm slices
2 red onions, cut into quarters
1 tsp ground cumin 

Method

First make the pistachio chutney. Place the coriander in a bowl and cover with water, shake around and pull out. Roughly chop the leaves and stems and place into the blender along with the pistachios, lemon juice, chillies, sugar, salt and 2 tbsp oil. Blend and leave to one side.

Place all the vegetables along with the mango and paneer into a deep dish and add the cumin, drizzle over with oil until well coated and season with salt. Mix well.

Heat a griddle pan up to a high heat which will take a few mins. In the meantime, get a serving dish and a pair of tongs ready. When the grill is hot, lay the courgettes down on the grill next to each other and grill for 2 mins each side until they have pleasing stripes on them, then transfer to the serving dish.

Grill the onions for around 5 mins, until soft, the asparagus stems for around 4 mins, until tender. Finally, grill the paneer for just a minute on each side. Transfer the mango to the serving dish and dress the salad with the chutney. This salad is lovely warm but can be eaten cold. 

Recipe: Meera Sodha
Images: John Holdship