Ingredients for the Assembling
Baked tomatoes
100 gms - Goat cheese (crumble)
1 tsp - Oregano
8 leaves - Arugula or Roquet leaves
1/2 cup - Baby spinach leaves
10 to 12 thick slices - Avocado
Grilled paneer
To drizzle - Balsamic vinegar
1/2 tsp - Chilli flakes
To taste - Salt
Candied walnuts
Method for Grilled Paneer
Heat a girdle (tava) and put the paneer on it.
Cook both the sides lightly (till light brown)
(Remove from heat before it turns dark brown otherwise the protein in it will toughen and it will become chewy)
Method for Baked Tomatoes
Preheat oven to 250 degrees C for 10 minutes.
Arrange the tomato slices on a baking sheet or tray.
Drizzle a drop of oil on each slice, spread it with the back of a spoon.
Sprinkle salt and pepper on it.
Bake it in the oven for 10 to 12 minutes.
Remove from the oven and keep aside.
Method for Candied Walnuts
Heat a pan over medium heat.
Put the walnut, sugar and butter in it.
Stir for 5 to 7 minutes and then remove from heat.
With the help of the edge of a spoon seperate the pieces.
(it will be difficult to seperate once it cools down)
Leave it to air dry and once the coating hardens it is ready to use.
Keep it aside for later use.
Assemblingthe salad
Toss the arugula and baby spinach together and keep it aside.
Layer the tomatoes in a platter.
Top with the goat cheese and oregano.
Now, put half of the tossed leaves and arrange the avocado slices.
Place the grilled paneer and drizzle the balsamic vinegar over it.
Sprinkle the chilli flakes and salt.
Finally, top it with the candied walnut and remaining leaves.
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