Day 168 - Grilled Figs & Paneer Salad

This was a classic case of experimenting as I went.. Remember the grilled Halloumi and Bell pepper dish? the one were the original pair was supposed to be Paneer and Bell peppers for a classic Indian 'Paneer Shimla Mirch'? Well this dish was the other half of the story. I was experimenting with a tower of salts (From Food52's Provisions)  to pair with the grilling, and the fennel & thyme salt really hit the spot for this recipe.

By itself, there isn't much of a recipe to write home about. For each serving, grill 2 (1 x 2 inch)  slices of Paneer for every fig. Plate as shown and drizzle honey (and a touch of Balsamic vinegar which I added afterwards since I couldn't get it to photograph well). Sprinkle with a thyme & fennel salt and serve up.

To make your own flavored salt, crush 1/2 - 2/3  teaspoon each of dried thyme and fennel in a mortar, once its crushed partially add 1/4 cup of a good quality flaky sea salt and crush a little more to integrate.


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