CHILI OIL PANEER TOAST
- Serves:2 toasts
Ingredients
2 slices of sourdough bread
1 ripe avocado, peeled and mashed
75g Nanak malai paneer
2-3 teaspoons chili oil (with crisp bits)
1 scallion, finely sliced
1/4 cup cherry tomatoes, halved
1/2 lemon, juiced
Salt and freshly cracked black pepper, to taste
Extra chili oil, for drizzling (optional)
METHOD TO PREPARE
Soak paneer in warm water and then cut into cubes or batons.
Toast sourdough bread until golden and crisp; set aside.
Heat chili oil in a non-stick or cast iron pan over medium heat.
Add paneer, and pan-fry until golden and crisp on all sides.
Season the paneer with salt. Remove from heat.
In a bowl, mash ripe avocado. Combine with chopped scallion, lemon juice, salt, and pepper to taste.
Spread the scallion avocado mash over the toasted sourdough slices.
Top with the crisped paneer and halved cherry tomatoes.
Drizzle a little extra chili oil on top if desired. Serve immediately.
