Ingredients

Salad ingredients

1 green bell pepper large , very thinly sliced1 small 3 onion shallots or , finely sliced2 carrots small , peeled and thinly shaved2 plums , thinly sliced200 grams paneer , sliced thickly into long pieces 8

Marinade for paneer

1 tsp ginger finely grated3 tbsps soy sauce3 tbsps rice wine vinegar1 tbsp sesame seeds1 tbsp honey1/2 tsp black pepper freshly groundpinch chilli chilli sauce flakes or as per tastepinch salt (if needed, as soy sauce has lots of )2 - 3 lemongrass leaves , crushed2 tbsps vegetable oil2 tbsps olive oil3 tbsps soy sauce3 tbsps rice wine vinegar2 tbsps honeychilli flakes1/2 tsp ginger grated1 clove garlic finely grated ,2 tbsps coriander finely choppedblack pepper freshly ground

Method
repared the salad greens as explained above- baby leaves left whole bigger leaves chopped into bite size.

Soak the edible flowers in cold water, drain and dry on towels. I also used rocket pods.

Toss all the paneer marination ingredients in a large bowl and gently toss the paneer slices in this. Keep covered for 15-30 mins.

Add all the ingredients for salad marination to a jam jar and shake well until you get an evenly mixed dressing.

Grilling the paneer - Heat a stove top grill pan / grill / tava. Once the pan is very hot, brush some oil and place the marinated paneer slices (after removing the lemon grass stalks from marinade) in a single layer, press gently with a spatula and do not disturb for 1 minute or so, until the grill marks appear. Turn and grill other side similarly. Remove from the grill pan and keep aside.

To assemble salad: Place the prepared salad greens in a large bowl. Scatter the bell pepper, carrots, plums over the leaves. Pour 3/4th of the dressing and toss gently. Arrange this on a platter. Place the grilled paneer and top with edible flowers. Pour any remaining dressing marinade over the top.