Griddled paneer tikka with peppers, onions and rice

Ingredients

For 1 serving

• Paneer80 g
• Nonfat Greek yogurt60 g
• Bell peppers120 g
• Red onion60 g
• Paprika1 teaspoon
• Garam masala1 teaspoon
• Lemon juice1 teaspoon
• Basmati rice55 g
• Mint3 g
• Sunflower oil1 teaspoon
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Cut the paneer into cubes of about 2.5 cm, deseed the peppers and cut them into squares the same size, and cut the red onion into wedges. If using wooden skewers, soak them in water.
2. Mix half the Greek yoghurt with the paprika, garam masala, lemon juice and a pinch of salt, add the paneer and vegetables, toss well and leave to marinate for 15 minutes.
3. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
4. Thread the paneer, peppers and onion onto the skewers, alternating them. Heat a griddle greased with the sunflower oil over medium-high heat and cook the skewers for 3 minutes per side, until golden and lightly charred.
5. Mix the remaining yoghurt with the chopped mint and a pinch of salt and serve the skewers with the rice and mint sauce.