Feta and Pepper Salad

Feta and Pepper Salad

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 6 hours

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

A beautiful and colourful salad is just as tasty

Ingredients

Cottage cheese (paneer) 200 gms
Vinegar (sirka) 1 cup
Salad
Medium yellow capsicum, cut in roundels and seeded 1
Medium red capsicum, cut in roundels and seeded 1
Medium green capsicum, cut in roundels and seeded 1
Oil 2 tsps
Large onion, sliced in roundels 1
Lemon juice 1 tbsp
Salt to taste
Mustard sauce 1 tsp
Garlic paste ¼ tsp
Black pepper powder ¼ tsp
Olive oil 4 tbsps
Sugar ½ tsp
Fresh mint leaves ½ cup

Methods

To make feta, Take vinegar in a big bowl and soak cottage cheese in it for 4-5 hours or till it becomes soft.
Heat 1 tsp oil in a non-stick tawa, add onion roundels and grill, flip and grill till both sides are evenly browned. Transfer them into a salad bowl.
Heat 1 tsp oil on the same tawa, add capsicums and grill on high heat for 2-3 minutes or till they are soft and lightly browned. Put them into the same salad bowl. Mix well and keep the bowl in the refrigerator.
To make the dressing, take lemon juice, salt, mustard paste, garlic paste, black pepper powder in another bowl and whisk well. Add olive oil, sugar and most of the mint leaves and whisk again.
Cut feta (paneer) into medium cubes, without applying pressure as it is soft.
Add the dressing to the salad bowl and mix gently.
Add cottage cubes on top so that they do not crumble. Garnish with 2-3 mint leaves and serve cold.

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