Turmeric grilled paneer, pepper and herby yogurt
Preparation Time: 30 minutes
Number of Servings: 2
Energy (kJ)
575kJ
Energy (kcal)
137kcal
Fat
6.7g
of which Saturates
3.9g
Carbohydrate
9.5g
of which Sugars
4.7g
Fibre
2.5g
Protein
8.4g
Salt
0.15g
- Per 100g
- Per serving
Ingredients
4 tbsp. natural yogurt
½ tsp turmeric
¼ tsp ground coriander
¼ tsp ground cumin
Pinch chilli powder
Small clove garlic, grated
Juice ½ lime
100g paneer, cut into 1cm cubes
1 red pepper, sliced
Pinch dried mint
4 Multigrain Rye Crispbreads
Method
- 1. Preheat the grill to high.
- 2. Mix 2 tbsp. of the yogurt with the turmeric, coriander, cumin, chilli powder, lime juice and some seasoning in a bowl.
- 3. Add the paneer cubes and slices of pepper and mix well. Leave to marinate for 10 minutes.
- 4. Meanwhile mix the remaining tbsp. yogurt with the dried mint and some seasoning.
- 5. Spread the paneer and peppers on a baking tray and grill for 10-15 minutes, turning halfway through, until the paneer is golden and the peppers have softened and the edges have charred.
- 6. Top the Rye Crispbread with most of the herby yogurt then the paneer and peppers followed by a drizzle of yogurt.