Green bean and grilled paneer salad Recipe

INGREDIENTS
1/2 tsp (2 mL) chili flakes
2 tsps (10 mL) sesame oil
2 tsps (10 mL) miso
1 tbsp (15 mL) fresh parsley, chopped 
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) rice vinegar
1/4 cup (60 mL) toasted slivered almonds
1 cup (250 mL) Canadian Paneer, cut into cubes
2 cups (500 mL) blanched green beans
Salt to taste

DIRECTIONS
1. Preheat oven to 500°F (260°C).
2. Spread out Paneer on a parchment-lined baking sheet.
3. Grill in the oven for 5–7 minutes.
4. In a large bowl, mix all the remaining ingredients, toss and serve with the grilled Paneer.

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Green salad with hazelnut dressing Recipe

INGREDIENTS:

Vinaigrette:
1 1/2 tsps red wine vinegar
1/4 tsp Dijon mustard
1/8 tsp fine sea salt
1/8 tsp freshly ground black pepper
1 1/2 tsps toasted hazelnut oil

Salad:
4 cups packaged herb salad blend (such as Fresh Express)
1/2 shallot, thinly sliced

DIRECTIONS:
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Add salad blend and shallot, tossing to coat. Serve immediately.