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Paneer, red onion & pepper traybake with mint and jalapeño salsa

Paneer, red onion & pepper traybake with mint and jalapeño salsa

Finishing a whole bunch of mint takes a bit of effort. But Elly Curshen's traybake idea includes a spicy mint salsa where the leaves will be chopped up anyway, and it’s even OK if they’re wilted.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 3 tbsp Essential Olive Oil
  • 2 clove/s cloves garlic, finely grated
  • 1 tsp chilli flakes, to taste
  • 1 tsp medium curry powder
  • 1 tsp ground ginger
  • 1 tsp sea salt flakes
  • 226g paneer
  • 1 red pepper
  • ¾ large red onion
  • 1 naan, to serve
  • 100g natural or Greek style yogurt (optional), to serve

For the salsa

  • Large handful mint leaves
  • ¼ large red onion, finely chopped
  • 40g Mezzetta Sliced Jalapeño Peppers, drained, plus 2 tbsp pickling liquid from the jarp
  • 4 tbsp Essential Olive Oil


  1. Preheat the oven to 220ºC, gas mark 7. Put the olive oil, garlic, chilli flakes, curry powder, ginger, and salt into a large bowl, then mix together. Cut the paneer, red pepper and ¾ onion into 2cm cubes, then add to the bowl and mix well to coat. Tip onto a large baking tray and roast for 20-25 minutes, until everything starts to char on the edges, stirring halfway through if needed.

  2. Meanwhile, make the salsa. Finely chop the mint, ¼ onion and jalapeños with the pickling liquid in a food processor. Add the 4 tbsp oil a little at a time until the salsa has a dropping consistency. Season to taste.

  3. Heat the naan in the oven according to pack instructions. Serve the roasted vegetables and paneer with about 3 tbsp salsa spooned over and the naan alongside. Stir the remaining salsa into the yogurt, if using, then serve.

Cook’s tip

Quick mint tea
Crush mint leaves (1 tbsp per serving) in your hand, then place in a mug. Pour boiling water over and steep for 5-7 minutes. Add honey to sweeten, if liked.

Mint sugar
Add extra freshness to a citrus fruit salad. Pulse together an equal volume of mint leaves and white sugar in a food processor, until the mint is finely chopped and mixed into the sugar. Beautiful sprinkled over a combination of grapefruit, orange and satsuma.

Chocolate mint leaves
Dip mint leaves into melted dark chocolate, lay them on baking parchment, then leave to set. Serve as an after dinner treat or to garnish ice cream.


Typical values per serving when made using specific products in recipe


4,179kJ/ 1,006kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating