Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing

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Deena shares her fantastic recipe for Padrón pepper salad, dotted with tasty paneer, carrot and quinoa and cloaked in a tasty teriyaki dressing.

First published in 2015

Now for this recipe of delicate and mellow Padron peppers, succulent paneer, carrot and that low GI and high iron grain of quinoa. I have probably mentioned that I always have carrots in the fridge that are permanently in the at-risk status (at risk of going limp). But look at the colour they give the salad, and they work so well with spring onions and Padrón peppers, which are one of my recent foodie best friends for being so easy, addictive and darn tasty. I have dressed the salad in homemade teriyaki sauce, though dark and bold it made my home smell lovely as it simmered away.




Quinoa, paneer and quinoa salad

Teriyaki sauce


Combine all of the ingredients for the teriyaki sauce in a saucepan and gently simmer for 10-15 minutes until it thickens. Allow to cool
Gently fry the Padrón peppers and paneer in a non-stick frying pan with 1 tbsp of oil until the peppers are blistered and paneer is golden brown
In a large bowl, combine the quinoa, bulgur wheat, spring onions, and carrots and then add the peppers and paneer. Toss all of the ingredients together before pouring in the teriyaki dressing and mixing gently, ensuring there is even coverage

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork.

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