Paneer Salad With Beetroot and Mango Dressing | olivemagazine

Ingredients

• 240ml plain unsweetened kefir, buttermilk or yogurt
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp chilli powder
• ground to make ½ tsp black peppercorns
• 400g paneer
• 4 medium (455g) beetroots ideally a mixture of red and yellow
• 2 tbsp extra-virgin olive oil plus extra for the pan
• 140g ripe mango diced
• 60ml grapeseed oil or olive oil
• 120ml kefir or buttermilk
• 1½ tbsp lime juice
• 1 tbsp Dijon mustard
• ground to make ¼ tsp black peppercorns
• ¼ tsp chilli powder
• 200g rocket
• 1 tbsp extra-virgin olive oil
• ground to make 1 tsp black peppercorns
• 2 tsp amchoor (dried mango powder)