Gr illed Paneer Cheese with Mango

Tomato Chutney and Curr y

Vinaigrette

Paneer is a fresh, firm and mild-tasting Indian cheese perfect for grilling. Serve with a mango and tomato chutney and a drizzle of curry vinaigrette for a unique twist on the classic Caprese salad.

Ingredients Grilled Paneer 175ml (6f l oz) plain yoghurt 1 tbs lemon juice 2 tsp Schwartz Garam Masala 1 tsp Schwartz Sea Salt Mill ½ tsp Schwartz Garlic Granules ½ tsp Schwartz Ginger Ground 400g (14oz) paneer Mango Tomato Chutney

½ tsp Schwartz Cumin Seeds 4 plum tomatoes, chopped 1 ripe mango, cut into 1cm chunks ½ onion chopped 2 tsp Schwartz Coriander Leaf 2 tsp honey ½ tsp Schwartz Cinnamon Ground ¼ tsp Schwartz Sea Salt Mill Curry Vinaigrette

50ml (2f l oz) olive oil 2 tbs white balsamic vinegar 2 tbs Dijon mustard ½ tsp Schwartz Medium Curry Powder ¼ tsp Schwartz Garlic Mill

Methods :-

STEP 1

For the paneer combine yoghurt, lemon juice, Garam Masala, Salt, Garlic Granules and Ginger in a small bowl until well blended. Place paneer in a large re-sealable plastic bag, add the yoghurt marinade and turn to coat well, place in the refrigerator for 1 hour.

STEP 2

Meanwhile, for the Mango Tomato Chutney, toast the Cumin Seeds in a large pan over a medium heat for 1 minute, or until fragrant. Add the tomatoes, mango, onion, Coriander, honey, Cinnamon and Salt. Cook for 8-10 minutes, stirring regularly until the tomatoes soften and the sauce is slightly thickened.

STEP 3 For the Curry vinaigrette,

combine all ingredients in a small bowl with a wire whisk until well blended.

STEP 4 After the paneer has marinated,

spray a griddlepan with oil and pre-heat to medium. Remove paneer from the marinade, discarding any remaining marinade.

Grill paneer for 5-6 minutes, or until lightly browned, turning frequently. Cut into 1cm thick slices, then serve layered with the Mango Tomato Chutney and drizzled with the Curry Vinaigrette.

S r esh thimiri C onta c t

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