Loading...

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.

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.

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.

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.

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.

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.

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.

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.

Evenly distribute the crispy peri peri fries and the pan-fried paneer over the salad base in each bowl.

Generously drizzle the creamy sauce over all the ingredients in each bowl. Serve immediately and enjoy your Burger Salad Bowl.


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.

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.

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.

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.

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.

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.

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.

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.

Evenly distribute the crispy peri peri fries and the pan-fried paneer over the salad base in each bowl.

Generously drizzle the creamy sauce over all the ingredients in each bowl. Serve immediately and enjoy your Burger Salad Bowl.
