Thomasina Miers’ Recipe for Pickle and Lime Paneer Skewers with Green Bean, Chickpea and Mango Salad | Food

I love a kitchen hack: something smart, easy, and delicious, like using a store-bought lime pickle as a quick marinade for paneer. Here, I then grilled the marinated paneer and paired it with a tempting mango and green bean salad for a simple, summery treat.

Pickle and Lime Paneer Skewers with Green Bean, Chickpea and Mango Salad

A handful of earthy spices balance out the bright mango and lime flavors in the ochre-tinged salad. You will need wooden or metal skewers for the skewers.

Preparation 20 mins
Marinate 3 hours +
To cook 10 minutes
Serves 4

For the salad
300g green beans
1 mango
peeled, pitted and flesh cut into small cubes
1 green chilli
finely chopped
2 banana shallots
peeled and finely diced
3 teaspoons of garam masala
2 tsp nigella seeds
225g cooked chickpeas
5 tablespoons vegetable oil
1 teaspoon of turmeric
1 small bunch of coriander
Juice and zest of 1 lime

For bread
3 tablespoons lime pickle
200 g Greek yogurt
Salt and black pepper
450g of paneer
cut into 3-4 cm squares
1 green pepper
stem, seeds and pith removed, flesh cut into 3-4 cm pieces
150g cherry tomatoes

For the paneer, roughly chop the lime pickle, then put it in a small bowl with the yogurt. Mix well and season, then add the paneer, green pepper and tomatoes. You can make this ahead of time and let it marinate in the refrigerator, covered, for a few hours or even overnight.

To make the salad, bring a medium pot of water to a boil and blanch the green beans for three to four minutes, until tender. Drain immediately and refresh in cold water to stop the cooking. Pour into a salad bowl with the diced mango, chilli, shallots, two teaspoons of garam masala and everything except a pinch of nigella seeds.

Rinse the chickpeas, rub them with a kitchen towel to remove most of their skin, then dry them thoroughly. Mix in a tablespoon of vegetable oil, the rest of the garam masala and the turmeric, and season generously. Put a frying pan on high heat, pour two tablespoons of oil and fry the chickpeas for five to six minutes, until golden brown. Pour onto a plate lined with paper towel.

Thread the paneer, peppers and tomatoes onto the skewers and heat a frying pan or light the barbecue. Broil or broil the skewers on all sides until deliciously caramelized.

Toss the chickpeas into the green bean salad with most of the cilantro and squeeze over the lime. Serve with paneer skewers, sprinkled with a final touch of nigella seeds and coriander, and enjoy immediately.

The simple flex

For a vegan option, grill the eggplant with the green peppers and tomatoes, cooking them more slowly than you would the paneer, so it’s cooked through. Add cashews to mango salad for an extra boost of protein.

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