Crisp iceberg salad with warm flavours

Crisp iceberg salad with warm flavours


  • 3-4 Cups of iceberg lettuce
  • 5-6 Small red radishes
  • 3 Spring onions
  • 3 large carrots
  • 6-7 Olives
  • 1 Cup sprouted beans
  • 1Small zucchini
  • 1 Slab or 8-10 cubes of cottage cheese (paneer) or haloumi
  • Olive oil ( I like to use garlic infused olive oil for this)
  • 1Tsp. Red chilli flakes
  • Salt to taste
  • 2-3 Slices of brown bread for croutons (optional)


  • 1-2 Tsps. Olive oil
  • 1 Tbsp. Garlic paste or fresh crushed garlic
  • 1 Tbsp. basil paste or pesto (You can use dry basil)
  • 1-2 Tsps.  Balsamic vinegar
  • 1 Tsp. Paprika  
  • Ground black pepper


  1. Clean and cut the lettuce and veggies, except zucchini and bean sprouts, and add them to a large salad bowl along with the olives. Add some salt to taste. Shake to mix everything. Cover and leave the bowl to cool in the fridge
  2. In a small pan add some olive oil. Add cubes of paneer or haloumi and let them brown on both sides. Drain them out on a paper towel and keep aside
  3. In the same pan add some more garlic infused olive oil and stir fry the cut  zucchini and bean sprouts for 5-10 minutes. Add the chilli flakes, salt to taste and keep it aside to cool
  4. If making croutons use the same pan add some more regular olive oil and roast the croutons
  5. Prepare the dressing by adding all the ingredients together and mix well  
  6. Remove bowl from fridge, add the stir fried zucchini & bean sprouts, pan fried cheese, drizzle over the dressing and serve with some croutons

Drizzle some nuts and sprinkle some salt and pepper.
It is a very filling salad! Goes really well with a nice white bubbly