SPINACH, CRISPY CHICKPEA & FRIED PANEER SALAD WITH TOASTED CUMIN & LIME DRESSING - Cuisine Magazine

Ingredients

• 1 x 120g bag baby spinach, washed and spun dry
• ¼ red onion, finely sliced
• a handful coriander leaves, roughly chopped
• 1 x 300g packet paneer, crumbled into smallish chunks
• olive oil, to cook
• FOR THE CRISPY CHICKPEAS
• 1 ½ cups cooked chickpeas or 1 x 400g tin, drained and rinsed well
• 2 tablespoons olive oil
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• FOR THE CUMIN & LIME DRESSING
• 1 teaspoon cumin seeds, lightly toasted & roughly ground
• 1 teaspoon honey, melted gently
• 1 clove garlic, crushed
• 1 long green chilli, deseeded and finely chopped
• ¼ cup lime juice
• ¼ cup extra virgin olive oil