Paneer with blistered grapes, runner beans and spelt

SERVES THREE TO FOUR INGREDIENTS

Zest and juice of ½ lemon, plus wedges to squeeze over

1 tsp honey

2 garlic cloves, crushed

8 tbsp olive oil

1-2 tsp chilli sauce (optional) 200g paneer

100g whole spelt

20g parsley or basil, chopped 300g young, tender runner beans 250g red seedless grapes

2 tsp nigella seeds

METHOD

Mix together the lemon zest, juice, honey, garlic,

three tablespoons of olive oil, plus the chilli sauce if using it. Cut the paneer into 1cm-thick slices and lay them in the lemony olive oil, turning them so they are coated. Grind over some black pepper.

Heat one tablespoon of oil in a saucepan and add the spelt. Cook, stirring, until browned and nutty smelling. Add 500ml water, bring to the boil, and simmer for 25 minutes until just tender. Drain well and tip into a bowl. Stir in the marinating liquid from the paneer, setting the cheese aside.

While spelt cooks, whizz three tablespoons of olive oil with the parsley or basil in a mini blender to make a green oil.

Cut the beans into 5cm lengths, stringing them if needed. Cook the beans in well-salted boiling water until just tender, about three minutes. Drain.

Heat a frying pan with the remaining oil and add the grapes. Cook over a high heat until they are patched with black and blistered. Add the runner beans and heat through. Add to the spelt bowl. Mix, taste and adjust seasoning.

Return the pan to the heat and fry the paneer slices on both sides until golden, turning them over with a fish slice. Lay on top of the salad, drizzling over any remaining marinade. Dot with the herb oil and sprinkle with nigella seeds. Serve with lemon wedges.