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Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing
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
2
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
3
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