Fresh and Crunchy Salad

A couple of weeks back, a friend taught me to make mozzarella cheese. Though it sounded very similar to the process of making paneer, I decided to take it at face value and try it. The bad news is that the end product was no different from regular paneer. The good news is that the paneer went straight into a crunchy salad which was quickly consumed with the Sunday lunch!

For the paneer:
1 litre milk
1 tbsp lemon juice

For the salad:
2 large tomatoes
2 medium onions
1 large cucumber
12- 15 black olives

For the marinade
2 tbsp lemon juice
1 tbsp honey
4- 6 cloves garlic, crushed
1 tbsp chilli flakes
1 tbsp crushed dry mint
Salt to taste

Method:
Add the lemon juice to cold milk, and keep aside for 30 minutes
Bring to a boil, reduce the flame, and keep stirring till the whey separates.
Drain and keep aside.
Cut the cucumber, onions, tomatoes and paneer into 1/2 inch square pieces.
Mix the marinade, toss in the vegetables, cover with cling film and keep in the fridge for 2 hours.
Garnish with olives before serving