Slice the paneer and cut them into small triangles.

Place the paneer triangles in a mixing bowl and marinate with salt, black pepper powder, cumin powder, and lemon juice.

Set aside for 30 minutes to marinate.

Heat a grill pan on high heat and grease with some oil.

Place the marinated paneer pieces on the grill pan and cook for 2 minutes on each side, until grill marks appear.

Remove the grilled paneer from the grill pan and place on a plate.

To make the pickled onions, combine onion roundels with freshly squeezed lemon juice and salt in a mixing bowl.

Cover the bowl and allow the onions to rest for about an hour.

To make the salad dressing, combine garlic, lemon juice, honey, black pepper powder, cumin powder, and olive oil in a small mixing bowl.

Mix well and refrigerate until ready to use.

In another mixing bowl, add lettuce leaves, pomegranates, pickled onions, and prepared salad dressing.

Toss well to combine.

In a serving platter, arrange lettuce leaves as a base.

Top with pickled onions, pomegranates, and grilled paneer pieces.

Garnish with mint leaves and sprinkle chaat masala.

Serve immediately with wedges of lemon.