Paneer Flatbreads

Serves 2

A speedy supper that’s delicious. Yes please!

The only cooking required is for the paneer, I did mine in the air fryer but it could be done in the oven or on the hob.

You can use what ever curry paste and flatbread you like for this.

N.b If you are vegan/dairy-free this would work well with a firm tofu in place of the paneer.

Ingredients:

200g paneer cut into 1cm slices

1 tbsp curry paste (use one you like)

2 flatbreads (gluten-free if required) warmed per instructions if wanted

2 tbsp chutney of your choosing (e.g. mango, lime)

Finely shredded salad (use what you like but ingredient such as lettuce, cucumber, tomato, pepper, mango, red cabbage work well)

1/2 red onion, finely sliced

1 lime

Step 1: Coat the paneer pieces in the curry paste and leave, covered and refrigerated for a couple of hours (or longer).

Step 2: Squeeze half of the lime over the red onion and leave to pickle while you cook the paneer.

Step 3: Cook the paneer. If cooking in the air fryer then 180c for 10 minutes should be perfect but check periodically. Alternatively pan fry in a little vegetable oil over a medium heat, turning every couple of minutes.

Step 4: Assemble your flatbreads: spread your chutney over the base, top with your shredded salad, the pickled onions and then the cooked paneer. Finish by squeezing over the remaining lime and a little extra chutney, if you like.