Tikka paneer salad with pink onions & naan

Name: Tikka paneer salad with pink onions & naan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 3 tbsp tikka masala paste; 226 g pack paneer, cut into 10 cubes; 2 tsp olive oil, plus 1 tsp to drizzle; ½ red onion, finely sliced; 4 tsp red wine vinegar; 1 Essential Little Gem, quartered, then pulled apart; 1 cucumber, deseeded and cut into chunks; 25 g pack mint, leaves picked; 260 g pack plain tandoori naans

A fresh and low-effort warm salad which is perfect served with fluffy naan or flaky parathas. If you’d prefer, toss some roasted new potatoes through the salad instead.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Plusmarinating

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3 tbsp tikka masala paste
226g pack paneer, cut into 10 cubes
2 tsp olive oil, plus 1 tsp to drizzle
½ red onion, finely sliced
4 tsp red wine vinegar
1 Essential Little Gem, quartered, then pulled apart
1 cucumber, deseeded and cut into chunks
⅔ x 25g pack mint, leaves picked
½ x 260g pack plain tandoori naans

Mix the tikka masala paste with the paneer and 2 tsp olive oil until well coated. Set aside to marinate for 30 minutes to 1 hour. Mix the onion with 2 tsp red wine vinegar and a pinch of salt, massage everything together a little, then set aside to marinate, tossing occasionally, until softened.
Once the cheese has marinated, turn the grill to high, transfer it to a foil-lined baking tray and grill for 10-12 minutes, turning occasionally, until piping hot inside, charred and crisp on the outside.
Meanwhile, mix the lettuce, cucumber and mint together, then add the onions with their marinade, the remaining 1 tsp oil and remaining vinegar.
Warm the naans under the grill according to pack instructions. Divide the salad between plates, top with the paneer and serve with the naans on the side.

Cook’s tip

Swap the paneer for chopped, skinless, boneless chicken thighs, if liked. Use 2 thighs per person and 4 tbsp curry paste. Grill as in step 2, until the chicken is cooked through, with no pink meat and the juices run clear.

Typical values per serving when made using specific products in recipe