400 grams (14 ounces) low-fat/full-fat paneer, chilled
1/4 cup extra virgin olive oil + a little extra for searing
1/2 teaspoon kosher sea salt
1/2 teaspoon white pepper powder
1/2 teaspoon sweet paprika powder
a few fresh daikon radish shoots to garnish
a little Maldon sea salt flakes (optional)
tea and pineapple dressing:
1 Darjeeling tea bag
100mL boiling water
50mL white wine vinegar
3 tablespoons pineapple juice, fresh
100 mL extra virgin olive oil
1/4 teaspoon kosher sea salt
Slice the paneer into 9 cm X 3 cm long slabs that are 1.5 cm thick.
In a medium-sized mixing bowl, place the olive oil and the rest of the ingredients from the salt to the paprika and mix with a spoon. Brush each of the paneer slabs with this mixture and allow them to sit for 10 minutes at room temperature to absorb the flavors.
Heat a little extra oil in a medium-sized skillet on medium – high heat. When the oil just starts to smoke, place two to three slabs of the seasoned paneer. Cook on each side until seared and lightly browned. This should take about 60-90 seconds on each side. Place the seared paneer on a dry paper towel to absorb any excess oil. Cook the rest of the paneer in the same manner and keep aside until ready to use.
To prepare the dressing, place the tea bag in a small heat proof bowl. Pour the boiling water over it and allow it to sit for 10 minutes. Drain the tea bag to remove any excess liquid (avoid squeezing the bag or the tea liquid will turn murky). Pour the tea into a medium bowl along with the remaining ingredients. Whisk until combined.
5. To serve place the hot/warm seared paneer slabs in a serving dish. Drizzle the paneer with as much as tea dressing as desired. Garnish with a few fresh daikon shoots and sprinkle with extra sea salt flakes if desired. Serve immediately with extra dressing and daikon radish shoots on the side.