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Grilled Paneer and Melon Salad


  • 8 oz paneer cheese or halloumi sliced into 8 pieces
  • 3 cups chopped cantaloupe or honeydew melon diced into 1 inch pieces

Yogurt Dressing

  • 1/2 cup plain Greek yogurt
  • 1/2 cup fresh cilantro finely chopped
  • 1/4 cup fresh mint finely chopped
  • 1 large clove garlic grated or minced
  • 1/2 tsp salt or to taste

Harissa Dressing

  • 1/4 cup oil avocado or extra virgin olive oil
  • 1 tbsp harissa
  • 1/4 cup dried cranberries
  • 1/2 cup chopped walnuts lightly toasted
  • juice from 1/2 lemon
  • 1/2 tsp salt or to taste


  • In two separate bowls mix together ingredients for the yogurt dressing and harissa dressing.
  • Slice paneer into about 8 pieces using a serrated knife.
  • Lightly oil the slices while your grill (or indoor grill pan) gets hot.
  • Cook paneer at medium-high heat until you see nice golden brown grill marks. Flip and repeat. Alternatively, you can pan-fry the paneer until lightly brown on both sides. Be careful while cooking since paneer contains some moisture and the oil may splatter.
  • Place grilled paneer on a plate and sprinkle with salt.
  • Assemble salad with melon, paneer, and sauces!
  • Garnish with more walnuts, cranberries, herbs, and even avocado!


You can use your toaster oven for the walnuts, or lightly toast them on the stovetop. This doesn't take long at all so keep your eyes and nose peeled!
If you grill or pan-fry the paneer it can get dry and hard so it's best to do this at medium to medium-high heat. The process only takes a few minutes!
I smashed some avocado into the yogurt dressing when eating leftovers, and it was oh so delicious!