Cumin paneer salad

Method

1. Mix the yogurt, cumin, turmeric and ½ tsp salt in a bowl. Add the paneer, mix well, then marinate for 10 minutes (see Make Ahead and tip).
2. To make the dressing, heat 1 tsp of the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1 minute, then add the peanuts, chilli and ¼ tsp salt and cook for a few seconds more.
3. Transfer the mixture to a mini food processor, add the remaining oil and 2 tbsp cold water, then whizz to a paste.
4. Set the frying pan you used to make the dressing over a medium heat. Heat the sunflower oil, then add the marinated paneer and fry for 1 minute on each side until slightly golden. Transfer to a bowl, cover closely with cling film (to keep the paneer soft) and set aside while you prepare the salad.
5. Arrange the salad leaves in a large serving bowl. Pour over the dressing and toss well. Lay the paneer pieces on top, scatter over some sliced red chilli and pomegranate seeds to garnish and serve immediately.