Curried Panner Cashew Salad

By Hester

Ingredients

• 12 ounces paneer
• 2 cups non-fat Greek yogurt
• 1/3 cup dry white wine
• Juice of 1 lime
• 1/4 cup mango chutney
• 2 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 tablespoon honey
• 2 stalk celery, diced
• 1 cup seedless red grapes, halved
• 3 scallions, sliced
• 1/2 cup cilantro, roughly chopped
• 2/3 cup roasted, salted cashews, roughly chopped
• 6 slices pita bread, cut into triangles, for dipping

Preparation

Step 1

Whisk the Greek yogurt, wine, lime juice and chutney together in a large bowl. Season the yogurt lime mixture with the curry powder, ground ginger and honey. Stir thoroughly to ensure all seasonings are evenly distributed.

Add the chopped celery, grapes, scallions and cilantro. Carefully fold in the paneer and mix well. Season with salt to taste.

Chill, covered, in the refrigerator for at least 6 hours before serving, or until the flavors have melded together. Divide the salad and pita triangles onto 6 plates, fold in the cashews and enjoy!