Ingredients:

• 2 – firm ripe kiwis, peeled
• 1 cup – Pineapple chunks (fresh or canned)
• 15 – 20 – snow peas
• 1 sprig – Spring onion with greens, finely chopped
• 1 tbsp – parmesan cheese or other of choice
• 1/4 cup – Paneer (cottage cheese) grated coarsely
• 1 – small flake Garlic
• 1 tsp – Olive oil
• 1 tsp – Butter
• 3 – 4 – Mint leaves, finely chopped
• 1 stalk – coriander leaves, finely chopped
• 1/2 – green chilli, finely chopped
• 1 tsp – Lemon juice
• 1/2 tsp – white Vinegar
• 3/4 tsp – Sugar
• 1/2 tsp – salt
• 1 tbsp – roasted, skinned Peanuts

Method:

1. Blanch snow peas till softened, drain, keep aside to cool. Melt butter, in a shallow pan, add peanuts.
2. Roast for 2 minutes, stirring continuously on low heat.
3. Keep aside, till required.
4. Rub a large wooden or glass bowl with crushed garlic flake.
5. Pour lemon juice, oil and vinegar in a small bowl.
6. Add chilli, mint, half coriander, sugar, salt.
7. Add 1 tbsp water, whip till well blended.
8. Chop kiwi into thick rings, pineapple into cubes.
9. Add both to the seasoned salad bowl.
10. Add snow peas, spring onion and parmesan cheese.
11. Toss well, refrigerate till required.
12. Gently mix in paneer, without crumbling it.
13. 20 minutes before serving:
14. Add peanuts, prepared dressing, parmesan cheese.
15. Toss lightly with a fork to blend flavours.
16. Serve with hot soft croissants, buns, or even as a meal in itself.

Recipe courtesy of Saroj Kering