Burger Salad Bowl
Burger Salad Bowl
Ingredients
For the Fries
- 2 potatoes, cut into fries
- 1/2 teaspoon salt, for boiling, plus more to taste
- 1 tablespoon oil
- 1 tablespoon peri peri masala
For the Paneer
- 150 g paneer, cubed
- 1 tablespoon peri peri masala
- 2-3 sprays oil spray, or 1 teaspoon oil
- 1/4 teaspoon salt, to taste
For the Salad Base
- 1 cucumber, peeled into thin strips
- 1 onion, thinly sliced
- 4 cups lettuce leaves, chopped
- 1 tablespoon vinegar
For the Creamy Sauce
- 3-4 tablespoons Greek yogurt
- 8-10 cashews, soaked or boiled
- 2-3 dried red chillies
- 1 teaspoon honey
- 1 pinch black pepper
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon oregano
- 2-3 tablespoons water, as needed
Instructions
- 1
In a large bowl, combine the peeled and thinly sliced cucumber, thinly sliced onion, chopped lettuce, and vinegar. Toss gently to combine and set aside.
⏱️ 5 min
- 2
Place the cubed paneer in a bowl. Add 1 tablespoon of peri peri masala, 2-3 sprays of oil (or 1 teaspoon of oil), and 1/4 teaspoon of salt. Toss well to ensure the paneer cubes are evenly coated.
⏱️ 3 min
- 3
Heat a non-stick pan over medium heat. Add the seasoned paneer cubes and pan-fry, turning occasionally, until they are golden brown and crispy on all sides. This should take about 5-7 minutes. Remove from pan and set aside.
⏱️ 7 min
- 4
Cut the potatoes into fries. In a large pot, bring salted water to a boil. Add the potato fries and boil for about 7 minutes until slightly tender but still firm. Drain thoroughly.
⏱️ 10 min
- 5
In a bowl, toss the par-boiled fries with 1 tablespoon of oil and 1 tablespoon of peri peri masala. Ensure the fries are well coated. Transfer the seasoned fries to an air fryer basket.
⏱️ 3 min
- 6
Air fry the fries at 200°C for 9 minutes, or until golden brown and crispy. Shake the basket halfway through cooking for even crisping.
⏱️ 9 min•🌡️ 200
- 7
While the fries are cooking, prepare the creamy sauce. In a blender, combine the Greek yogurt, soaked or boiled cashews, dried red chillies, honey, a pinch of black pepper, salt to taste, and oregano. Blend until the sauce is smooth and creamy. If the sauce is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 5 min
- 8
To assemble the burger salad bowls, start by adding a base of the prepared lettuce to each serving bowl. Top with the mixed cucumber and onion salad.
⏱️ 1 min
- 9
Evenly distribute the crispy peri peri fries and the pan-fried paneer over the salad base in each bowl.
⏱️ 1 min
- 10
Generously drizzle the creamy sauce over all the ingredients in each bowl. Serve immediately and enjoy your Burger Salad Bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burger Salad Bowl
For the Fries
- 2 potatoes, cut into fries
- 1/2 teaspoon salt, for boiling, plus more to taste
- 1 tablespoon oil
- 1 tablespoon peri peri masala
For the Paneer
- 150 g paneer, cubed
- 1 tablespoon peri peri masala
- 2-3 sprays oil spray, or 1 teaspoon oil
- 1/4 teaspoon salt, to taste
For the Salad Base
- 1 cucumber, peeled into thin strips
- 1 onion, thinly sliced
- 4 cups lettuce leaves, chopped
- 1 tablespoon vinegar
For the Creamy Sauce
- 3-4 tablespoons Greek yogurt
- 8-10 cashews, soaked or boiled
- 2-3 dried red chillies
- 1 teaspoon honey
- 1 pinch black pepper
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon oregano
- 2-3 tablespoons water, as needed
Instructions
- 1
In a large bowl, combine the peeled and thinly sliced cucumber, thinly sliced onion, chopped lettuce, and vinegar. Toss gently to combine and set aside.
⏱️ 5 min - 2
Place the cubed paneer in a bowl. Add 1 tablespoon of peri peri masala, 2-3 sprays of oil (or 1 teaspoon of oil), and 1/4 teaspoon of salt. Toss well to ensure the paneer cubes are evenly coated.
⏱️ 3 min - 3
Heat a non-stick pan over medium heat. Add the seasoned paneer cubes and pan-fry, turning occasionally, until they are golden brown and crispy on all sides. This should take about 5-7 minutes. Remove from pan and set aside.
⏱️ 7 min - 4
Cut the potatoes into fries. In a large pot, bring salted water to a boil. Add the potato fries and boil for about 7 minutes until slightly tender but still firm. Drain thoroughly.
⏱️ 10 min - 5
In a bowl, toss the par-boiled fries with 1 tablespoon of oil and 1 tablespoon of peri peri masala. Ensure the fries are well coated. Transfer the seasoned fries to an air fryer basket.
⏱️ 3 min - 6
Air fry the fries at 200°C for 9 minutes, or until golden brown and crispy. Shake the basket halfway through cooking for even crisping.
⏱️ 9 min•🌡️ 200 - 7
While the fries are cooking, prepare the creamy sauce. In a blender, combine the Greek yogurt, soaked or boiled cashews, dried red chillies, honey, a pinch of black pepper, salt to taste, and oregano. Blend until the sauce is smooth and creamy. If the sauce is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 5 min - 8
To assemble the burger salad bowls, start by adding a base of the prepared lettuce to each serving bowl. Top with the mixed cucumber and onion salad.
⏱️ 1 min - 9
Evenly distribute the crispy peri peri fries and the pan-fried paneer over the salad base in each bowl.
⏱️ 1 min - 10
Generously drizzle the creamy sauce over all the ingredients in each bowl. Serve immediately and enjoy your Burger Salad Bowl.
⏱️ 1 min