Warm toasted basmati rice salad with caramelized zucchini, roasted pepper, and crispy paneer with cilantro lime vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips on a sheet pan, toss with 5 ml (1 tsp) olive oil and a pinch of salt, and roast for 15 minutes until tender with lightly charred edges.

2. 2

   While the pepper roasts, pat the paneer dry with paper towels and toss it with smoked paprika, 1 g (1/2 tsp) ground cumin, a pinch of salt, and black pepper. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil and brown the paneer for 2 to 3 minutes per side until crisp and golden. Set aside.

3. 3

   In the same skillet, add 10 ml (2 tsp) olive oil and cook the red onion for 2 minutes. Add the zucchini, another pinch of salt, and cook for 5 to 6 minutes, stirring only as needed, until caramelized in spots but still holding its shape.

4. 4

   Add the cooked, chilled basmati rice to the skillet with the zucchini and onion. Stir in the remaining ground cumin and sauté for 4 to 5 minutes so the rice heats through and develops a lightly toasted edge. Adjust with salt and black pepper.

5. 5

   For the vinaigrette, blend or crush the fresh cilantro with 15 ml (1 tbsp) lime juice, the zest of 1 lime, honey, Dijon mustard, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) water, and a pinch of salt until smooth and pourable.

6. 6

   In a large bowl, place the baby spinach and toss it with half of the vinaigrette so it softens slightly from the warmth of the ingredients. Add the toasted rice with zucchini and onion, the roasted red pepper, and the crispy paneer.

7. 7

   Finish with the toasted sunflower seeds, the remaining vinaigrette, and a few drops of juice from the second lime to taste. Serve the salad warm right away.