It is not always a very good idea to go for oil soaked, fried stuff during the monsoons. You can also enjoy the rains by digging into a delightful salad, packed with nutrition and energy.
This recipe is special because it uses an Indian cheese called Bandel that originated in Portuguese colony, Bandel in West Bengal. It is an indigenous unripened, salted soft variety of cheese made in perforated pots. It is made from cow’s milk. It is available in two varieties, plain (white) and smoked (Brown). Smoky, soft and crumbly, the cheese has a salty aftertaste.
You can replace it with paneer or halloumi or ricotta. Coat you cheese with caramel and balsamic vinegar for a heavenly flavour.
Ingredients:
200 gm of fresh spinach leaves
200 gms Bandel cheese
3-4 tbsp of corn flour
1 cucumber cut in squares
1 onion chopped into big chunks
4-5 cherry tomatoes, sliced
Salt to taste
1 tsp oregano
Freshly crushed black pepper
2 tsp olive oil
2 tsp olive oil for frying cheese
3 tsp hot and sweet tomato ketchup
2 tsp lemon juice
1 tsp honey
1 tsp dijon mustard
Method:
– Cut bandel cheese into squares and deep fry. Add some salt, ketchup and oregano. Keep aside when they become crisp and brown.
-Now mix together all other ingredients and toss well.
-When the veggies are completely coated with the dressing, refrigerate for 2-3 hours.
-Add the cheese just before serving.