Recipes

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Ingredients

500 g    Amma paneer
500 g    Beetroot
250 g    Rocket leaves
80 g      Parmesan
50 g      Pine nuts
2           Sweet potatoes, large
½          Lemon
1 tsp     Dijon mustard
1 tbsp   Extra virgin olive oil
             Balsamic vinegar
             Rock salt
             Shichimi togarashi spice mix
             Honey

Asset 1@4x

Our chef’s recommendation

A French Malbec from the Loire.

This recipe can be adapted to the season.

You can choose the vegetable combination accordingly, and use a grill pan in winter or throw the skewers on the BBQ in summer.

Method

1. Preheat the oven to 200º C / Fan.

2. For the salad dressing, place in a small bowl some extra virgin olive oil, the juiced ½ 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.

3. Chop the paneer into 4 cm cubes and season with Shichimi togarashi spice mix. Set aside.

4. Once the oven is warm, place the full beetroots on an oven-safe tray, lined with rock salt and bake for 10 minutes.

5. Meanwhile, peel the sweet potatoes and chop them into 4 cm cubes. Shave the parmesan and toast the pine nuts.

6. Remove the beetroots from the oven and cut into 4 cm cubes. Watch out, they could be hot to handle, use a kitchen towel to protect yourself!

7. Place the sweet potato and beetroot cubes back on the oven tray, carefully keeping the ingredients separate to avoid the potato cubes becoming beetroot-coloured. Season with olive oil, salt and pepper and bake in the oven for a further 15 minutes.

Alternatively skewer 2 cubes of paneer, sweet potato, and beetroot on each skewer (8 skewers in total /2 skewers per person). Place the skewers
on your grill pan or BBQ and grill each side for 1- 2 minutes until golden crispy stripes appear.

8. Wash the rocket leaves and toss them with the dressing, mix in half of the parmesan shavings and the pine nuts.

9. Garnish the plates with the salad and top up the individual portions with the remaining pine nuts and parmesan shavings. Add the grilled skewers, brush a little honey on the top face of the skewer
for a little shine and sweetness.

Serve and enjoy!

Recipes

Group_334-removebg-preview

Ingredients

500 g    Amma paneer
500 g    Beetroot
250 g    Rocket leaves
80 g      Parmesan
50 g      Pine nuts
2           Sweet potatoes, large
½          Lemon
1 tsp     Dijon mustard
1 tbsp   Extra virgin olive oil
             Balsamic vinegar
             Rock salt
             Shichimi togarashi spice mix
             Honey

Asset 1@4x

Our chef’s recommendation

A French Malbec from the Loire.

This recipe can be adapted to the season.

You can choose the vegetable combination accordingly, and use a grill pan in winter or throw the skewers on the BBQ in summer.

Method

1. Preheat the oven to 200º C / Fan.

2. For the salad dressing, place in a small bowl some extra virgin olive oil, the juiced ½ 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.

3. Chop the paneer into 4 cm cubes and season with Shichimi togarashi spice mix. Set aside.

4. Once the oven is warm, place the full beetroots on an oven-safe tray, lined with rock salt and bake for 10 minutes.

5. Meanwhile, peel the sweet potatoes and chop them into 4 cm cubes. Shave the parmesan and toast the pine nuts.

6. Remove the beetroots from the oven and cut into 4 cm cubes. Watch out, they could be hot to handle, use a kitchen towel to protect yourself!

7. Place the sweet potato and beetroot cubes back on the oven tray, carefully keeping the ingredients separate to avoid the potato cubes becoming beetroot-coloured. Season with olive oil, salt and pepper and bake in the oven for a further 15 minutes.

Alternatively skewer 2 cubes of paneer, sweet potato, and beetroot on each skewer (8 skewers in total /2 skewers per person). Place the skewers
on your grill pan or BBQ and grill each side for 1- 2 minutes until golden crispy stripes appear.

8. Wash the rocket leaves and toss them with the dressing, mix in half of the parmesan shavings and the pine nuts.

9. Garnish the plates with the salad and top up the individual portions with the remaining pine nuts and parmesan shavings. Add the grilled skewers, brush a little honey on the top face of the skewer
for a little shine and sweetness.

Serve and enjoy!

AmmA's Authentic and Traditional Recipes