Warm jasmine rice salad with golden Brussels sprouts, seared mango, and paneer with lime-cilantro dressing

Instructions

1. 1

   Place the jasmine rice in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 12 minutes. Remove from the heat and let it rest for 10 minutes before fluffing with a fork.

2. 2

   While the rice cooks, preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, black pepper, and ground cumin. Spread on a tray and roast for 18 to 20 minutes, until browned on the edges and tender.

3. 3

   Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and sear the paneer for 2 to 3 minutes per side, until a light crust forms. Transfer to a plate.

4. 4

   In the same skillet, add the red onion and cook for 1 minute. Add the firm mango and red pepper flakes, and cook 1 to 2 minutes more, just until the mango is marked and the onion softens slightly.

5. 5

   For the dressing, combine the lime juice, lime zest, honey, chopped fresh cilantro, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt in a bowl. Whisk until emulsified.

6. 6

   In a large bowl, combine the cooked jasmine rice, roasted Brussels sprouts, seared paneer, red onion, and seared mango. Pour over the lime-cilantro dressing and toss gently so the paneer keeps its shape.

7. 7

   Finish with the pumpkin seeds on top. Taste and adjust with more salt or black pepper if needed. Serve the salad warm.