Ingredients:
10–12 crunchy croutons, 150 g Feta cheese or paneer, 2 tbsp olive oil, 160 g boiled chickpeas, 350 g cooked beetroot, 15 g fresh baby spinach, 3 tbsp grenadine, 2 tsp tahini, 4 tbsp lime juice, salt and pepper to taste, and baking paper.
Method:
Cut the paneer or feta into about 1/2-cm-thick slices and lightly sauté them with a little oil in a pan until golden light brown. Add salt and pepper to taste as needed. Set aside to cool slightly before using.
For the salad dressing, in a large mixing bowl, combine grenadine, tahini, lime juice, 100 ml of cold filtered water, salt, and pepper to taste. Vigorously stir in the olive oil using a wire whisk until everything is fully blended and smooth.
Drain the boiled chickpeas thoroughly and pat them dry gently. Pat the beetroot dry as well; cut it first into 1-cm-thick slices, then into equally thick strips. Wash and pluck the spinach carefully; gently pat it dry on a clean towel.
Mix the chickpeas, beetroot, and spinach with the prepared salad dressing. Arrange the salad neatly on serving plates, then top it with the sautéed cheese or paneer cubes and crisp croutons. Serve immediately for the best texture and taste.
Disclaimer:
The information provided in this article is intended only for general informational purposes and should not be considered medical advice. Always consult your qualified health practitioner before starting any new routine.