Ingredients:

For The Salad:
- 1 packet rainbow swiss chard
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 carrot
- a handful of Indian mint and coriander
- 1-2 cups rice noodles

For The Tofu 
- 200 g tofu
- 1 tbsp nutritional yeast
- 1 tbsp tahini
- 2 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp black sesame seeds
- salt and pepper to taste

For The Dressing Dressing:
- 1 tbsp soy sauce
- juice of 1/2 lemon
- 1-2 tbsp sweet chilli/Sriracha sauce
- 1 tbsp vinegar
- 1 tbsp white sesame seeds (plus more for garnish!)
- salt and pepper to taste
- crushed garlic (optional)

Method:
- boil the rice noodles until cooked.
- Chop the bell peppers and Swiss chards in long slices.
- shred the carrot into thin slices.
- chop the coriander and mint finely and assemble all in a bowl.
- take a non stick pan and heat it. Brush some oil and mix the paneer/tofu marinate until it grills well on both sides.
- assemble all the ingredients of the dressing and whisk together.
- assemble all of it in a bowl and toss well. Garnish with some white sesame seeds.

Recipe curated by Krisha Jhaveri.