Baked paneer and warm chickpeas
40 MINUTES | SERVES 4 | EASY | V LC GF
A big salad, full of big flavours. Baking the paneer helps to stop the spices burning.
ground turmeric Ω tsp
ground cumin 1Ω tsp
ground coriander 1 tsp garlic powder or granules 2 tsp dried chilli flakes Ω tsp
sweet smoked paprika Ω tsp vegetable or coconut oil 3 tbsp
chickpeas 400g tin, drained and rinsed
paneer 225g, cut into 11/2cm cubes
pumpkin seeds 2 tbsp kale or hispi cabbage 125g, shredded into Ωcm-thick strips
YOGURT DRESSING
greek yogurt 4 tbsp
ground cumin a pinch
lime juice 1-2 tbsp
SALAD
radishes 6, very finely sliced
watercress 50g, woody stalks removed
spring onion 1, finely chopped
lime juice 1-2 tbsp
beetroot 1 small, peeled and very finely sliced (use a mandoline if you have one)
• Heat the oven to 200C/fan 180C/gas 6. Mix all the spices and Ω tsp of salt in a large bowl and season with black pepper.
• Lightly oil a large non-stick baking tray then mix the remaining oil into the spices to form a paste. Add the chickpeas and paneer, and toss gently, making sure not to break the paneer, until well coated.
Tip the mixture out onto the baking tray and spread in a single layer. Bake for 10 minutes.
• Remove the tray from the oven and add the pumpkin seeds and kale or cabbage. Toss gently, turning each piece of paneer – use a spatula if any have stuck. Return to the oven for another 10 minutes. Remove and set aside to cool a little.
• Prepare the dressing by whisking together the yogurt, cumin and 1 tbsp of lime juice with a pinch of salt and some black pepper. Add 1 tbsp of water to thin it enough so that it is pourable. Taste and add more lime juice or salt, as needed.
• To serve, toss the radishes, watercress and spring onion with a little lime juice in a bowl. Separately, squeeze a little lime juice over the beetroot. Spread the salad vegetables out on a wide platter. Scatter the paneer and chickpeas over the top, then either drizzle over the dressing, or serve it on the side. Eat straight away
PER SERVING 481 KCALS | FAT 32.8G
SATURATES 13.1G | CARBS 17.75G | SUGARS 4.2G
FIBRE 5.4G | PROTEIN 26.1G | SALT 0.8G