I don’t quite know what the inspiration for this was, but in conversation some time ago with an interesting soul, reminded me at how much better and innovative the mind can get when it’s in a happier, free-er state – maybe that’s what’s happening with Kitchen Therapy. The days of looking for an escape are gone, and the days to hone the passion have arrived. Quite a beautiful journey, if I may say so.
This recipe looks as good as it tastes and is just as much fun to make! This combination is somewhat different but work so brilliantly well together – lightly charred, sweet, spicy, pungent, juicy…. I wanted a pretty cool name for this, and due to the pineapple, I called it Hawaiian, because isn’t that what most Gujarati’s do? J
I used a frozen rosemary olive oil cube (click here) into the marinade, and ensured that all of the vegetables and fruit are cut into equal size and thickness. The key is good quality soft paneer – one that melts in your mouth. This way when it is grilled, it gets lovingly charred on the outside, but remains juicy and soft on the inside. Do give this one a try please
- 3-4 pineapple slices
- 3-4 paneer slices
- 3-4 onion slices
- 3-4 green tomato slices
- 1 tbsp honey
- 1 tbsp olive oil
- 3-4 rosemary sprig
- 2 tsp mustard
- 1 tsp red chilli flakes
- 1/2 tsp pepper
- 1/2 tsp salt
- Stir all the marinade ingredients together and set aside in a flat bowl.
- Place a non-stick grilling pan on high heat.
- Dip each piece of salad ingredients into the marinade and place onto the grilling pan.
- Grill them well on both sides.
- To assemble, layer each of the ingredients on top of each other like a stack.
- Add all the remaining marinade on top.