Paneer Salad with mint and pomegranate

There was a time when I would get really upset when the milk curdled, but no longer. Now, I simply make paneer out of it, and either use it in a dish or convert it into a salad. This is the first time I attempted this combination, and I am thrilled with the result.

250 gms paneer
1/2 pomegranate, deseeded
3-4 sprigs mint leaves

1 tbsp olive oil
1 tbsp sesame oil
1 tbsp lime juice'
Salt to taste

Method:
Crush/ roughly pound the mint leaves
Mix the oils, lemon juice, salt and crushed mint leaves
Add the dressing to the paneer chunks and let it marinate for about 30 minutes.
Add the pomegranate seeds, and serve chilled