Feta and Pepper Salad

About Feta and Pepper Salad

Ingredients

• Cottage cheese (paneer) 200 gms
• Vinegar (sirka) 1 cup
• Salad
• Medium yellow capsicum, cut in roundels and seeded 1
• Medium red capsicum, cut in roundels and seeded 1
• Medium green capsicum, cut in roundels and seeded 1
• Oil 2 tsps
• Large onion, sliced in roundels 1
• Lemon juice 1 tbsp
• Salt to taste
• Mustard sauce 1 tsp
• Garlic paste ¼ tsp
• Black pepper powder ¼ tsp
• Olive oil 4 tbsps
• Sugar ½ tsp
• Fresh mint leaves ½ cup

How to Make Feta and Pepper Salad (Stepwise Photos)

Method

1. To make feta, Take vinegar in a big bowl and soak cottage cheese in it for 4-5 hours or till it becomes soft.
2. Heat 1 tsp oil in a non-stick tawa, add onion roundels and grill, flip and grill till both sides are evenly browned. Transfer them into a salad bowl.
3. Heat 1 tsp oil on the same tawa, add capsicums and grill on high heat for 2-3 minutes or till they are soft and lightly browned. Put them into the same salad bowl. Mix well and keep the bowl in the refrigerator.
4. To make the dressing, take lemon juice, salt, mustard paste, garlic paste, black pepper powder in another bowl and whisk well. Add olive oil, sugar and most of the mint leaves and whisk again.
5. Cut feta (paneer) into medium cubes, without applying pressure as it is soft.
6. Add the dressing to the salad bowl and mix gently.
7. Add cottage cubes on top so that they do not crumble. Garnish with 2-3 mint leaves and serve cold.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps