Tandoori grilled paneer

Name: Tandoori grilled paneer
Cook time: 20 min
Yield: 2

with carrot and turmeric rice salad

Ready in around 20 mins

RECIPE FACT:

Turmeric is full of anti-inflammatory properties and antioxidants that may assist in maintaining a healthy heart.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE TURMERIC RICE:

Open the bag of turmeric rice squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the rice and peas and cook for 2-3 mins. Remove from the pan, place in a salad bowl and allow to cool.
2. TO PREPARE THE TURMERIC RICE SALAD:

Peel the carrot and make ribbons by running the peeler the full length along the carrot rotating after each peel. Add to the salad bowl with the rice, the baby spinach and season with salt and pepper. Just before serving pour in the orange and ginger dressing and toss to combine.
3. TO COOK THE PANEER:

Slice the paneer into 1 cm slices. Wipe out the frying pan, drizzle with oil and place back over a medium-high heat. Once hot add the paneer slices and cook for 2-3 mins on each side. Add the tandoori paste and toss the paneer to coat well. Cook for a further 1-2 mins to create a char on the paneer.
To serve:

Spoon carrot and turmeric rice salad into bowls. Top with charred tandoori paneer and dollop with mint raita. Sprinkle over toasted almonds and raisins.