Paneer Salad with Raita

Ingredients

• 1 pack Mission Garlic Naan

• 2 tbsp tandoori paste

• ½ cup Greek yoghurt

• 200g paneer, cut into 2cm pieces

• 1 red onion, thinly sliced

• 1 red capsicum, thinly sliced

• ½ cup fresh mint leaves, finely chopped

• 1 cup wild rice, cooked

• 1 cup spinach

• 1 Lebanese cucumber, halved and sliced

• 1 lime, to serve

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Mission Garlic Naan

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Instructions

• Step 1

  In a medium sized bowl, combine tandoori paste and 1 tbsp yoghurt in a bowl. Add paneer and stir to coat.

• Step 2

  In a non-stick frying pan over medium-high heat, cook onion and capsicum with olive oil until softened. Add paneer mixture. Cook, stirring, for 2 minutes. Add 2 tbsp water and cook for a further minute or until golden and heated through.

• Step 3

  Meanwhile, in a small bowl combine mint and remaining yoghurt. Season.

• Step 4

  In a deep bowl, layer rice, spinach, cucumber and paneer. Sprinkle with lime. Serve with raita and warmed Mission Garlic Naan.