Charred Cauliflower, Avocado and Paneer Salad with Lemon Yogurt Dressing

Charred Cauliflower, Avocado and Paneer Salad with Lemon Yogurt Dressing

Large bowl of salad with paneer, avocado, greens

If you work in the corporate world, or went to literally any corporate-ish event in the "before" days, you'll know that veggie platter (with ranch dip) that frequently made an appearance at the buffet table. Now imagine that, but in a salad version you actually WANT to eat, not feel like you HAVE to eat because you're trying to be #healthy.

Serves 4

Prep time: 15 minutes

Cooking time: 15 minutes


  • 1 head of cauliflower
  • 1 piece paneer (400g-ish)
  • 200g arugula
  • 150g yogurt
  • 2 Avocados
  • 1 lemon
  • 2 tbsp raisins
  • 2 tbsp Zesti Seasoning Salt (adjust to taste!) 


  1. Preheat your oven to 450f. Cut the cauliflower into small florets, place on a lined tray, sprinkle with salt, and put in the oven, no oil is needed. Cook for 5 minutes, you want the outside to be slightly charred, it will look burnt, don’t worry. Remove from the oven and leave to cool. 
  2. Cut the paneer into small cubes, place on a lined tray, and roast for 3-4 minutes, remove and leave to cool. 
  3. Zest the lemon into a small bowl, and then juice it. Add the raisins and let sit for 15-20 minutes. This will allow the raisins to soak up the lemon juice, so they’ll give little pops of acidity and freshness when you eat them. 
  4. Add the lemon and raisins to the yogurt, and add the Zesti. 
  5. To serve, add some arugula, paneer and cauliflower in a bowl, top with some sliced avocado and spoon over the dressing. This makes a great weekday lunch, just leave everything in the fridge and slice the avocado and dress to serve. 

Make it vegan: Replace the yogurt with coconut milk, and omit the paneer.