Griddled yellow pepper, courgette & tandoori paneer salad

Sweet yellow peppers, courgettes and paneer coated in authentic tandoori spices make a colourful, refreshing summer salad

Heat rating: 1
Serves: 2
Preparation time: 15
Cooking time: 10

What you need:

• 1 yellow pepper, cut into large slices
• 250g courgettes, thickly sliced lengthways
• 8 spring onions, washed and cut in half lengthways
• 125g paneer, cut into large thin slices
• 8 - 10 cherry tomatoes, halved
• 50g mixed babyleaf salad, washed
• 2 tbps Patak's Tandoori Paste
• 1 tbsp vegetable oil
• ½ tsp cumin seeds, roasted and coarsely crushed
• 2 tbsp olive oil
• juice of half a lime
• ¼ tsp black pepper
• salt to taste
• ½ tbsp fresh basil, chopped

What you do:

1. Mix the Patak's Tandoori Paste with the vegetable oil. Brush liberally onto the paneer, courgette, spring onions and yellow pepper.
2. Cook on a griddle or a barbecue for a few minutes, turning half-way through cooking.
3. In a large serving bowl, mix the olive oil with the lime juice, basil, black pepper and roasted cumin seeds. Add the cooked vegetables and paneer and toss well to ensure the vegetables are coated with the dressing, season and serve.

Anjali’s tip:

Why not try Patak’s Tandoori Coat & Cook instead of tandoori paste. It is quick and easy and there is no need to add vegetable oil.

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