Paneer with Sesame and Mango

Ingredients

• 350 g soba noodles (buckwheat noodles)
• Salt
• 1 tbsp Rice vinegar
• 0.5 lime (juice of ½ lime)
• 2 tbsp sesame oil
• 1 red onion (50 g)
• 0.5 cucumber
• 1 Mango
• Pepper
• 3 tbsp tahini (45 g)
• 0.25 tsp harissa
• 30 g sesame seeds (light and dark)
• 4 pieces paneer (150 g each; Indian cheese)
• 2 tbsp Rapeseed oil
• 2 stalks coriander

Instructions

1. 1.

   Cook noodles according to package instructions in plenty of boiling salted water until al dente. Drain and rinse under cold water. Toss noodles with rice vinegar, lime juice and sesame oil in a bowl.

2. 2.

   Peel the onion, halve it and slice into thin strips. Wash the cucumber, quarter lengthwise, remove seeds, and cut into thin strips. Peel the mango, separate flesh from pit, and slice thinly. Add onion, cucumber and mango to noodles and mix well. Season with salt and pepper.

3. 3.

   Whisk tahini with harissa and a few tablespoons of cold water until smooth; season with a pinch of salt.

4. 4.

   Spread sesame seeds on a plate. Toss paneer pieces in the seeds and press lightly. Heat rapeseed oil in a skillet over low heat and brown paneer for 3–4 minutes per side until golden.

5. 5.

   Wash coriander, shake dry and pluck leaves. Plate noodles with paneer, garnish with coriander and sprinkle remaining sesame seeds.