RECIPE: Sticky paneer mango naan with herby yoghurt

VEGGIE favourite. Serves: 1. Ingredients

115g paneer 1 tbsp mango chutney 1 tsp curry paste 1 lime, juiced 85g red cabbage, finely chopped 1 carrot, shredded 85g natural yoghurt Handful coriander, leaves finely chopped

Handful mint, leaves finely chopped, with a few whole to serve ¼ small garlic clove, crushed 1 large naan

Method

1 Cut paneer into six cubes. Mix mango chutney with curry paste and squeeze of lime juice. Toss paneer in sauce to coat. Leave to soak up flavours. 2 Mix cabbage and carrot with remaining lime juice and pinch of salt. Heat grill to high and put paneer on a baking tray lined with foil. Spoon over marinade. 3 Mix yoghurt, herbs and garlic in a bowl. Grill paneer for five minutes until starting to char at edges. Warm naan. 4 To serve, spread herby yoghurt over naan, top with salad, paneer and whole mint leaves.

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