Grilled paneer bowl with basmati rice, chickpeas and spinach

Ingredients

For 1 serving

• Paneer70 g
• Basmati rice50 g
• Cooked chickpeas80 g
• Spinach120 g
• Tomatoes100 g
• Curry powder1 teaspoon
• Plain nonfat yogurt50 g
• Peanut oil6 g
• Saltto taste

Contains: lactose, nuts,

Method

1. Cut the paneer into roughly 2 cm cubes and toss with the yoghurt, curry powder and a pinch of salt; let it marinate while you prepare everything else.
2. Bring a pan of salted water to the boil, rinse the basmati rice and cook it for 12 minutes, until tender but separate; drain.
3. Meanwhile, wash and dice the tomatoes, wash the spinach, drain and rinse the chickpeas.
4. Heat the groundnut oil in a frying pan over medium-high heat, add the chickpeas and tomatoes, then the spinach with a pinch of salt and sauté for 5 minutes, until the spinach has wilted.
5. Heat a non-stick griddle well over high heat and cook the paneer for 2 minutes per side, until golden and lightly charred.
6. Build the bowl with the rice, vegetables, chickpeas and paneer.