How to Make Grilled Paneer and Melon Summer Salad
by guest blogger Michele Narsinghani, Mom Under Pressure
When I said I did a thing…I really meant I did a thing. This “thing” to me is quite revolutionary. I would say just as revolutionary as Tandoori Grilled Cheese, and that is saying A LOT. So let’s get to it. There is so much buzz around Greek halloumi cheese, but why is no one talking about using paneer just like halloumi? It’s easy enough to find (Whole Foods, Costco, local Indian grocery stores), and it works so well in salads.
So here is my Indian version of halloumi and melon salad where I’ve used paneer, cantaloupe, and two dressings—a creamy, minty yogurt sauce, plus a crazy easy, sweet and spicy harissa dressing. This combination is an explosion of flavors and textures and really takes this simple salad over the top. I mean, why not, right? Indian food is bold, and I was down to a handful of walnuts and cranberries so what better way to clean out the pantry.
- 8 oz paneer cheese or halloumi, sliced into 8 pieces
- 3 cups chopped cantaloupe or honeydew melon
- 1/2 cup plain, Greek yogurt
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 large clove garlic, grated or minced
- 1/2 tsp salt, or to taste
- 1/4 cup oil (avocado or extra virgin work well)
- 1 tbsp harissa
- 1/4 cup dried cranberries
- 1/2 cup chopped walnuts, lightly toasted
- juice from 1/2 lemon
- 1/2 tsp salt
Michele Narsinghani is a Chicago resident, clinical pharmacist, and mother to a hyperactive two-year-old with a passion for cooking that goes back decades. Between professional, parental, and social activities there aren’t many hours left in the day to cook for her family. After having her son, Shayaan, and going back to work full-time, she managed to get pretty crafty with her family’s meals. They had to be easy, healthy–since hitting the gym also became less frequent–and most of all, tasty. You can follow Michele on Instagram, Facebook or on her website, Mom Under Pressure.