Spanish · Salad

Saffron Paneer Salad with tomato and olive oil

Weeknight-friendly Paneer Salad with the tomato and olive oil we come back to again and again. Big flavour, short shopping list.

4.6 from 966 cooks

Prep12 min

Cook20 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the tomato and olive oil 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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Spanish

Our tested Roasted Cod Stir-Fry: sun-baked, generous, and balanced with sherry and almond....

40 min · Medium

Spanish

This Spanish Fritters leans on sherry and almond to do the heavy lifting. We crisp the Halloumi...

1 hr 5 min · Easy

Spanish

The kind of Spanish plate you make on repeat. saffron, a proper slow-cook, and a finish of...

1 hr 55 min · Advanced

Spanish

Our tested Crispy Prawn Grain Bowl: sun-baked, generous, and balanced with sherry and almond....

50 min · Medium