You will need:

• 1 cup 1/2" paneer cubes
• 1 cup diced firm avocado (dice just before serving)
• 1 cup baby spinach leaves, trimmed and washed
• 10 almonds, soaked, blanched and slivered
• 2 tablespoons ghee
  
  For the salsa, you will need:
  
  
• 2 tbsp chopped ripe pineapple
  
• 2 tbsp chopped ripe papaya
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp minced fresh ginger
• 1 tsp minced fresh cilantro
• Rock salt and fresh ground black pepper to taste

Combine all the salsa ingredients in a bowl, mix well, and set aside to blend.

Heat a non-stick skillet and add the ghee.

When the ghee has melted, lay out the paneer pieces in a single layer on the skillet.

After a couple of minutes, turn the pieces over carefully with the tip of a knife to the other side. Continue turning until all sides are done.

When done, all the paneer pieces should have a light golden look on all sides.

Scoop the paneer out and set aside; then toast the almonds in the ghee for a couple of minutes.

Scoop out from the pan and set aside.

Now add the spinach leaves to the pan and wilt slightly, a couple of minutes. Remove pan from heat.

Line a serving dish with the wilted spinach.

Combine the paneer and avocado gently and lay the mixture over the spinach.

Sprinkle the almonds on top.

Drizzle the salsa over the dish.

Enjoy warm.

(Serves 2 as a side-dish)