- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- Plusmarinating
Ingredients
- 3 tbsp tikka masala paste
- 226g pack paneer, cut into 10 cubes
- 2 tsp olive oil, plus 1 tsp to drizzle
- ½ red onion, finely sliced
- 4 tsp red wine vinegar
- 1 Essential Little Gem, quartered, then pulled apart
- 1 cucumber, deseeded and cut into chunks
- ⅔ x 25g pack mint, leaves picked
- ½ x 260g pack plain tandoori naans
Method
Mix the tikka masala paste with the paneer and 2 tsp olive oil until well coated. Set aside to marinate for 30 minutes to 1 hour. Mix the onion with 2 tsp red wine vinegar and a pinch of salt, massage everything together a little, then set aside to marinate, tossing occasionally, until softened.
Once the cheese has marinated, turn the grill to high, transfer it to a foil-lined baking tray and grill for 10-12 minutes, turning occasionally, until piping hot inside, charred and crisp on the outside.
Meanwhile, mix the lettuce, cucumber and mint together, then add the onions with their marinade, the remaining 1 tsp oil and remaining vinegar.
Warm the naans under the grill according to pack instructions. Divide the salad between plates, top with the paneer and serve with the naans on the side.
Cook’s tip
Swap the paneer for chopped, skinless, boneless chicken thighs, if liked. Use 2 thighs per person and 4 tbsp curry paste. Grill as in step 2, until the chicken is cooked through, with no pink meat and the juices run clear.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,065kJ/ 735kcals |
|---|---|
Fat | 46g |
Saturated Fat | 21g |
Carbohydrates | 45g |
Sugars | 11g |
Fibre | 5.9g |
Protein | 33g |
Salt | 3.5g |