Griddled Yellow Pepper, Courgette and Tandoori Paneer Salad
recipe
Griddled Yellow Pepper, Courgette and Tandoori Paneer Salad
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Sweet yellow peppers and courgettes coated in authentic Tandoori spices make a colourful, refreshing summer salad.
Ingredients
- 1 yellow pepper, cut into large slices
- 250g (9oz) courgettes, thickly sliced lengthways
- 8 spring onions, washed and cut in half, lengthways
- 125g (4oz) paneer, cut into large thin slices
- 8 - 10 cherry tomatoes, sliced in half
- 50g (2oz) mixed babyleaf salad, washed
- 2 tbsp Patak's Tandoori Paste
- 1 tbsp vegetable oil
- 1/2 tsp cumin seeds, roasted and coarsely crushed
- 2 tbsp olive oil
- Juice of half a lime
- 1/4 tsp black pepper
- Salt, to season
- 1/2 tbsp fresh basil, chopped
Serves:
2
Preparation:
10
Cook Time:
10
Total Time:
20min
Directions
More recipes like this
- Mix the Patak's Tandoori Paste with the vegetable oil. Brush liberally on to the paneer, courgette, spring onions and yellow pepper.
- Cook on a griddle or a barbecue for a few minutes, turning halfway through cooking.
Source: Patak's Indian Summer recipes
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