Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.Meanwhile, season both sides of paneer with Cumin-Turmeric Spice Blend.When hot, add 1/2 tbsp (1 tbsp) butter to the pan, then swirl the pan until melted.Add paneer. Fry, flipping halfway through, until golden-brown, 2-3 min per side.

Meanwhile, cut cucumber into 1/4-inch rounds, then finely chop 2 rounds (4 rounds for 4 ppl).Cut sections off peach, avoiding pit, then cut into 1/2-inch pieces.Pick mint leaves off stem, then finely chop.

Transfer paneer to a parchment-lined baking sheet. Season all sides with salt and pepper.Spread half the fig spread over of paneer, then sprinkle half the chana dal over top.Toast in the top of the oven until paneer is caramelized around the edges, 5-6 min.

Meanwhile, add sour cream, chopped cucumbers, 1/4 tsp (1/2 tsp) vinegar and 2 tsp (1 tbsp) mint to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Add remaining vinegar, remaining mint, remaining fig spread and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.Add spring mix, cucumber rounds and peaches to the large bowl, then toss to combine.

Cut paneer into 1/2-inch pieces.Divide salad between bowls, then top with paneer.Sprinkle remaining chana dal over salad.Dollop mint-cucumber sauce over paneer.