Dishoom Fancy House Salad Recipe

Wash and dry the mixed salad leaves and frisée thoroughly in a salad spinner or by blotting with paper towels. Roughly tear larger leaves into bite-sized pieces and place in a large salad bowl.

Peel (if desired) and slice the cucumber into thin half-moons. Add to the bowl with the leaves.

Halve the cherry tomatoes if large. Thinly slice the red onion into rings and separate. If you find raw onion strong, soak the slices in cold water for 5 minutes, then drain and pat dry.

Halve, pit and slice the avocado into 8–10 slices or cube it. Toss the avocado with a squeeze of lemon to prevent browning and add to the salad bowl.

Scatter the pomegranate arils over the salad for bright color and acidity.

If using raw cashews, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned, shaking the pan; cool slightly and chop coarsely.

If you choose to pan-fry the paneer: cut into 1/2-inch cubes, heat 1 tablespoon oil in a nonstick skillet over medium-high heat, add cubes and cook until golden on all sides (3–4 minutes). Drain on paper towel and cool. Crumble slightly for the salad.

Sprinkle the toasted cashews and crispy fried shallots across the assembled salad just before serving so they stay crunchy.

Make the dressing

In a small bowl or jar, combine the mango chutney, wholegrain mustard, honey (if using), lemon juice and garam masala. Whisk or shake to combine.

While whisking steadily, drizzle in the extra-virgin olive oil to emulsify the dressing into a smooth, slightly thickened vinaigrette. Season with salt and freshly ground black pepper to taste and adjust lemon, honey or chutney to achieve a balanced sweet-tart-spiced profile.

Taste and adjust: add a little more chutney for sweetness, lemon for brightness, or salt for seasoning.

Place the bowl of dressed greens and vegetables on the counter. Drizzle about half of the dressing over the salad and toss gently with salad tongs until everything is evenly coated. Add more dressing gradually until you reach the desired coating (typically all the dressing for 4–6 servings).

Scatter the crumbled feta or pan-fried paneer, toasted cashews and crispy shallots over the top. Garnish with microgreens or coriander leaves and a few extra pomegranate arils for color.

Serve immediately with lemon wedges alongside for extra brightness.