Lentil Salad with Cauliflower, Crispy Paneer, Roasted Mushrooms and Mint Chutney

• Combine the lentils, veggie stock, bay leaf, and salt in a pot. Bring it to a boil, then reduce it to a simmer and cook until the lentils are tender.
• Drain and cool until ready to plate.

• Preheat oven to 425°F. Cut the cauliflower into bite-size florets.
• Toss florets with olive oil and salt until lightly coated then spread them in a single layer on a baking sheet.
• Roast for 25–30 minutes, flipping halfway, until tender and nicely browned on the edges.

• Cut the paneer into ¾–1-inch cubes. Heat a wide skillet over medium heat and add enough oil to lightly coat the pan.
• Once hot, add the paneer cubes in a single layer, don’t crowd the pan. Let them cook undisturbed for 2–3 minutes until a golden crust forms.
• Turn the cubes and repeat on all sides, adjusting heat as needed. Season with salt at the end and remove from the pan.

• Heat oven to 425°F. Brush clean (avoid washing if possible). Tear larger mushrooms into bite-size pieces.
• Toss mushrooms with olive oil, salt and pepper. Spread in a single layer on a sheet pan, use two pans if crowded.
• Roast 18–25 minutes, tossing once, until deeply browned and crisp at the edges.

• Roughly chop all ingredients and add to a blender. Pulse on medium-low speed for 1–2 minutes, stopping as needed to scrape down the sides, until a coarse paste forms.
• Taste and adjust seasoning if necessary. Transfer to an airtight container and refrigerate.

On individual plates or shallow bowls, spoon a warm mound of Lentil Salad slightly off-center. Use the back of a spoon to gently flatten into a neat circle (about 4–5 inches wide). Stack 4–5 golden paneer cubes on top of the lentils. Arrange roasted cauliflower and mushrooms around the lentils rather than mixing them in. Drag a spoonful of Mint Chutney beside the lentils for a clean swoosh. Serve immediately with a glass of Zephyr.