Recipe Index

Ingredients

• 3 garlic cloves
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp chilli flakes
• 1/2 lemon, juice only
• 2 tbsp extra virgin olive oil
• 31/2oz baby spinach leaves
• handful fresh coriander leaves
• 1lb 2oz block paneer, cut into fish finger-sized pieces
• 1/2 red onion, thinly sliced
• 1 tomato, thinly sliced
• 13/4oz spinach leaves
• 1 tbsp lemon juice
• 1/2 tsp red chilli powder (optional)
• 7oz plain yoghurt
• 4 wholemeal flatbreads, wraps, roti or naan
• salt

Method

1. Blitz the garlic cloves, cumin seeds, coriander seeds, chile flakes, lemon juice, olive oil, baby spinach and coriander leaves into a smooth green marinade for the paneer.
2. Coat the paneer pieces with two-thirds of the spinach marinade and leave the remaining third for the yogurt.
3. Griddle the marinated paneer over medium-high heat for 1 to 2 minutes per side until dark griddle marks appear on each piece.
4. Toss the sliced red onion, tomato slices and spinach leaves with the tablespoon of lemon juice and chile powder, seasoning the wrap salad with salt.
5. Swirl the reserved green marinade through the plain yogurt to make a vivid sauce for the flatbreads.
6. Toast the wholemeal flatbreads, spoon green yogurt over each one, add griddled paneer and salad, and serve the paneer wraps right away.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data