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 1/2 an orange
1 heaped tsp grain mustard
2 Tbsp walnut oil
Few leaves dill chopped
Salt and pepper to taste
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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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