Grilled Paneer Salad with Pomegranate, Olives & Lemon Dressing

Grilled Paneer Salad with Pomegranate and Olives

Golden, charred paneer, juicy tomatoes, salty olives and jewel-like pomegranate seeds make this colourful salad feel far more substantial than your average bowl of leaves. The paneer is quickly marinated with smoked paprika, cumin, chilli and lemon before being cooked on a hot griddle, giving it a beautifully caramelised exterior while keeping the centre soft.

Created by Paul Watters, Executive Chef and Ravish columnist, this is an easy dish that works equally well as a light lunch, a vibrant dinner or as part of a larger spread. The sharp lemon and oregano dressing cuts through the richness of the paneer, while fresh parsley and pomegranate add freshness and colour.

For the Grilled Paneer

250g paneer, cut into thick slices
1 tbsp olive oil
½ tsp smoked paprika
½ tsp ground cumin
½ tsp chilli flakes
½ tsp dried oregano
Juice of ½ lemon
Salt and freshly ground black pepper

For the Salad

200g mixed tomatoes, halved or sliced
50g green olives, pitted
50g black olives, pitted
½ small red onion, finely sliced
½ cucumber, sliced
1 small carrot, julienned
2 handfuls mixed salad leaves
Seeds from ½ pomegranate
Small handful of fresh parsley, roughly chopped

For the Dressing

2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp Dijon mustard
½ tsp honey
½ tsp dried oregano
Salt and freshly ground black pepper

Method

1. Marinate the paneer:
Mix the olive oil, smoked paprika, cumin, chilli flakes, oregano and lemon juice together in a bowl. Season with salt and freshly ground black pepper. Add the paneer, turning the slices to coat them evenly, and leave to marinate for 15–20 minutes.

2. Make the dressing:
Whisk all the dressing ingredients together until combined. Taste and adjust the lemon juice, salt and pepper if required.

3. Prepare the salad:
Combine the tomatoes, green and black olives, red onion, cucumber, carrot and mixed leaves in a large bowl. Add around two-thirds of the dressing and toss gently until everything is lightly coated.

4. Grill the paneer:
Heat a griddle pan over a high heat until very hot. Add the paneer and cook for 2–3 minutes on each side, or until golden and marked with deep charred griddle lines.

To Serve

Grilled paneer salad with tomatoes, green and black olives, pomegranate seeds, mixed leaves and vegetables on a black plate.

Divide the dressed salad between two plates and arrange the hot grilled paneer generously over the top.

Scatter with the pomegranate seeds and fresh parsley, then drizzle over the remaining dressing and serve immediately.

Paul’s Tip

For a more restaurant-style finish, sprinkle the paneer with toasted cumin seeds and a few extra chilli flakes just before serving. A little freshly grated lemon zest over the top works beautifully too.