Recipes
Recipes
Ingredients
100 g Amma paneer
100 g Spinach leaves
60 g Unsalted cashew nuts
2 Purple tomatoes
½ Lemon
1 tsp Dijon mustard
1 tbsp Extra virgin olive oil
Balsamic vinegar
Rock salt
Our chef’s recommendation
An Alsatian Pinot Blanc
or a Picpoul de Pinet.
A minimalistic, healthy yet flavourful salad.
Perfect for lunch on a sunny day.
Method
1. For the lemon-balsamic vinaigrette, place in a small bowl the extra virgin olive oil, juiced lemon, mustard, a pinch of rock salt and a dash of balsamic vinegar.
Stir for a minute until it emulsifies. If it splits you can give it another stir before serving.
2. Wash the spinach leaves and dice the tomatoes, place in a mixing bowl, and toss with the vinaigrette.
3. Roast and crush the cashew nuts, then cut your Amma paneer into strips of 4 x 2 cm.
4. Heat a little olive oil and butter in a grill pan.
When hot, grill the paneer strips for 1- 2 minutes
per side until golden grill lines are visible.
Place on a paper towel and pat gently to remove
excess fat. Place half in the mixing bowl and toss
with the salad.
5. Place the salad in a deep salad bowl. Garnish with the nuts and the remaining half of your grilled paneer.
6. Serve and enjoy your Amma paneer, grilled in a tasty spinach salad with a chilled Alsatian Pinot Blanc or Picpoul de Pinet!
Recipes
Ingredients
100 g Amma paneer
100 g Spinach leaves
60 g Unsalted cashew nuts
2 Purple tomatoes
½ Lemon
1 tsp Dijon mustard
1 tbsp Extra virgin olive oil
Balsamic vinegar
Rock salt
Our chef’s recommendation
An Alsatian Pinot Blanc
or a Picpoul de Pinet.
A minimalistic, healthy yet flavourful salad.
Perfect for lunch on a sunny day.
Method
1. For the lemon-balsamic vinaigrette, place in a small bowl the extra virgin olive oil, juiced lemon, mustard, a pinch of rock salt and a dash of balsamic vinegar.
Stir for a minute until it emulsifies. If it splits you can give it another stir before serving.
2. Wash the spinach leaves and dice the tomatoes, place in a mixing bowl, and toss with the vinaigrette.
3. Roast and crush the cashew nuts, then cut your Amma paneer into strips of 4 x 2 cm.
4. Heat a little olive oil and butter in a grill pan.
When hot, grill the paneer strips for 1- 2 minutes
per side until golden grill lines are visible.
Place on a paper towel and pat gently to remove
excess fat. Place half in the mixing bowl and toss
with the salad.
5. Place the salad in a deep salad bowl. Garnish with the nuts and the remaining half of your grilled paneer.
6. Serve and enjoy your Amma paneer, grilled in a tasty spinach salad with a chilled Alsatian Pinot Blanc or Picpoul de Pinet!
AmmA's Authentic and Traditional Recipes
