Prepare the green chutney by blending coriander leaves, mint leaves, onion, green chillies, ginger-garlic paste, salt, and lemon juice until it forms a smooth paste. Adjust the texture by adding water if necessary. Set this aside for later use.

In a bowl, combine the cubed paneer with 1 tablespoon of olive oil, salt, black pepper powder, red chilli flakes, and 4 tablespoons of the prepared green chutney. Let the paneer marinate in this mixture for 15-20 minutes.

Heat a grill pan or skillet over medium heat and brush it with the remaining olive oil.

Grill the marinated paneer cubes until they achieve a light golden-brown colour with grill marks on each side. Once done, set them aside.

Using the same pan, add a touch more oil if required. Sauté the cubed onion, diced carrot, and cubed capsicum until they become slightly caramelized yet retain a crunch. Allow this mixture to cool slightly before assembly.

To assemble the salad, arrange the salad leaves on a large platter. Place the grilled paneer, crunchy sautéed vegetables and cherry tomatoes on top.

Drizzle some olive oil over the assembled salad and sprinkle chat masala for added flavour.

Serve the salad with extra green chutney on the side for dipping or drizzling. Enjoy!