Grilled Indian cream cheese (paneer) with spinach and mango

Name: Grilled Indian cream cheese (paneer) with spinach and mango
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 l Milk; 7-10 Tbsp Salt; 3 Stem(s) Rosemary; 3 Stem(s) Thyme; 120 ml Lemon juice; 100 g young spinach; 2 Mango (about 400 g each); 2 TABLESPOONS liquid honey; 7-10 Tbsp Juice of 3 limes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Lime wedges

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 l Milk
7-10 Tbsp Salt
3 Stem(s) Rosemary
3 Stem(s) Thyme
120 ml Lemon juice
100 g young spinach
2 Mango (about 400 g each)
2 TABLESPOONS liquid honey
7-10 Tbsp Juice of 3 limes
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Lime wedges

Directions

1
For the paneer, bring milk and 4-5 teaspoons of salt to the boil. Wash the thyme and rosemary, shake dry, pluck leaves and needles from the stalks and chop finely. Remove milk from the stove, stir lemon juice and herbs into the milk, bring to the boil again and simmer for about 1 minute.
2
Pour the curdled milk into a passing cloth, let it drain and squeeze it vigorously. Then weigh down for about 1 hour with 2-3 kg of weight, such as with a board and tins, and continue to squeeze.
3
Remove the finished panel from the cloth and refrigerate until use.
4
Sort the spinach, wash and drain. Cut the mango off the stone. Peel and chop the flesh. Mix honey and lime juice, add oil and season with salt and pepper. Cut the paneer into slices.
5
Heat up a grill pan, fry the paneer in it from both sides for about 2 minutes.
6
Place the mango and spinach on a plate, drizzle with vinaigrette and arrange the paneer on top. Garnish with lime wedges.