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Greek Paneer Bowl
A island take on Paneer Bowl, built on honey and walnut and finished the way we like it. Ready...
Greek · Salad
Paneer Slaw in honey and walnut
Weeknight-friendly Paneer Slaw with the honey and walnut we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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