Asparagus Pan Roast and Fattoush

Asparagus Pan Roast w. Pumpkin & Sunflower Seed Batard

• Heat the pan roast to a simmer, simmer 2-3 minutes allowing the kale chiffonade to brighten. Check the seasoning and serve.

• Warm the bread.

  
  

Fattoush: Grilled Flatbread Salad w. Romaine Hearts, Paneer and Roasted Chick Peas

• Separate the romaine leaves from the head and cut them into large pieces. Arrange on a serving platter.

• Heat a little olive oil over medium in a sauté pan. Allow a little flour to fall into the oil to see if it is hot. Cut the flatbreads into approximately 1" pieces and toast them in the hot oil. Avoid high heat - you don't want to burn the bread or the oil.  Toasting the pita in cool oil will make the bread soggy though, not toasted. This is a Goldilocks task...It will take about 1 minute per side being sure to turn them to brown both sides. Add the oil and toasted bread to the serving platter atop the lettuce.

• Cut the paneer into 3/4" cubes. Toast the pieces in hot oil allowing them to brown well - about 1 minute per side. Toast at least 2 sides, although 4 is better. When toasted add the chick pea mixture to the pan with the cheese. Turn up the heat if needed and toss all together allowing the chick peas to become fragrant and lightly brown. When done pour on top of the romaine leaves and toasted pita. Toss all well to combine and serve.

https://video.wixstatic.com/video/ca342b_30adc4366b03497fa7a5e61645c4f042/360p/mp4/file.mp4

For reference for toasting the paneer cubes. Ignore the the adding the curry part obviously. Add the chick peas instead!