(paneer), cut into small cubes 70 gms
Spring onions, thinly
sliced ½ cup
Put ¼ cup sugar in a
non-stick pan and heat on medium heat. Add walnuts and cook till sugar melts and caramelizes and coats the walnuts. Carefully transfer the nuts onto buttered paper and let the cool. One cooled break them into pieces.
To make the dressing,
put oil, vinegar, remaining sugar, mustard paste, garlic, salt and pepper powder in a bowl and whisk till well blended.
Take lettuce, apple,
kidney beans, cottage cheese and spring onions in a large mixing bowl. Pour the dressing over and toss well.
Transfer into a serving
bowl, sprinkle caramelized walnuts and serve immediately.