Curried Paneer & Spinach Chapattis

Bring a full kettle of water to the boil. Place the baby spinach leaves in a large bowl. Pour over the water. Set aside for 2 minutes, or until the spinach has wilted. Drain and leave to cool. Once cool, squeeze out excess water and roughly chop. Set aside.

Meanwhile, heat half the olive oil in a medium frying pan over a medium-high heat. Season the paneer cheese generously with salt and pepper and add to the pan. Stir fry for 3-4 minutes, or until lightly golden. Remove the paneer from the pan and set aside.

Heat the remaining olive oil in the same pan over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened. Add the mild curry powder to the pan and cook for a further 1 minute, or until fragrant. Add the zucchini and the baby spinach leaves and cook for a further 3-4 minutes, or until softened.

Add the paneer and half the Greek yoghurt to the spinach mix and cook for 2 minutes, or until piping hot. Season with salt and pepper.

Meanwhile, heat the chapati wraps for a few seconds in the microwave or a sandwich press until warm.