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Nut And Seed Crusted Cottage Cheese

Marinated pieces of paneer rolled with a crunchy nut-seed mixture and baked. Served with a fresh salad and beet chutney.


CHEF´S NAME : Vicky Ratnani
Difficulty Level : Easy
Servings :
cook Time : 40 mins
 
Rating		 :
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INGREDIENTS
  • Crust for Cottage Cheese:
    150 gms paneer

    1 tbsp extra virgin olive oil

    30 gms walnuts

    30 gms pistachio nuts

    30 gms pumpkin seeds

    30 gms sunflower seeds

    Few basil leaves

    Few parsley leaves

    1 tsp ginger

    1 green chili

    Salt and pepper to taste

    For the Beet Chutney:
    2 beetroots roasted or boiled

    1 tbsp brown sugar

    1 cap malt vinegar

    Pinch orange zest

    Juice of 1 lime

    1 big bunch bitter greens or any lettuce

    2 small stalks spring onions

    Juice of ½ an orange

    1 heaped tsp grain mustard

    2 tbsp walnut oil

    Few leaves dill chopped

    Salt and pepper to taste
 
METHOD:
For the Crust:
Toast the nuts and grind into a rough powder in a blender.

For the Paneer:
In a blender blend together basil, parsley, ginger, green chilli and olive oil with some salt.

Cut the cottage cheese into medallions/rounds 3 to 4 cm thick.

Lightly marinate the paneer in the mixture, give it a good rub.

Pat the paneer with the seeds and nuts all over.

Bake in an oven at 180 C for 6 -7 minutes.

Serve with the beet chutney.

For the Beet Chutney:
In a sauce pan heat up brown sugar, malt vinegar, orange zest and lime juice and reduce until syrupy.

Add the diced beetroot, season to taste and set aside.

Chop up some dill leaves and add it to the chutney

For the Salad:
Wash and clean some bitter greens.

For the Dressing:
Blend the orange juice, mustard, salt, spring onions and some walnut oil in a mixer.

Put the salad on a plate top it with the paneer medallions and spoon the chutney.




 


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