Chargrilled paneer steaks with basil chimichurri

Serves four Ingredients: For the paneer steaks:

■ 1 block of paneer about 400g in weight, cut into 4 x 100g blocks

■ 1 ½ tbsp ready-made tandoori paste

■ 2 tsp thick yoghurt

■ salt to taste For the basil chimichurri:

■ ½ bunch basil, finely chopped

■ ½ bunch coriander, finely chopped

■ 2 green chillies, finely chopped

■ 1 banana shallot, finely chopped

■ 2 garlic cloves, finely minced

■ 1 tsp toasted cumin seeds

■ 1 lemon, zested and juiced

■ 2 tbsp red wine vinegar

■ 150ml extra virgin olive oil

■ salt to taste

Method:

■ Mix all the basil chimichurri ingredients thoroughly and leave aside for the flavours to amalgamate. Meanwhile, mix the ready-made tandoori paste, thick yoghurt, and salt. Taste and adjust the seasoning. Coat the four paneer slices with the paste and leave to marinate for at least 20 minutes.

■ When ready to serve, place the marinated paneer steaks onto a hot griddle pan or onto a barbecue to get the charred grill marks. Cook on both sides, brushing with some olive oil if needed.

■ Once cooked, place onto serving plates and top with some of the basil chimichurri. Enjoy while the paneer steaks are still hot. The basil chimichurri can be eaten with any type of protein and can be refrigerated in a glass jar for up to three days.