Double Honey Paneer & Mumbai Potato Salad
with Mint & Garlic Yoghurt
Craving something warm yet cooling, roasted but fresh? Then look no further. We have whipped up a Mumbai-spiced roast potato salad, with pan-fried honey paneer and a fresh capsicum and cucumber salad to keep it light and bright!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Potato
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1 packet
Mint
1
Cucumber
1 packet
Mixed Salad Leaves
2
Paneer Cheese
(Contains: Milk;)
1
Capsicum
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle with Mumbai spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Thinly slice capsicum and cucumber. Pick mint leaves and finely chop. Finely chop garlic. • Cut paneer into 1cm bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook paneer until golden brown, in batches, 1-2 minutes each side. • Remove from heat, add the honey and turn to coat.
• In a large bowl, combine mint, a good drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. • To the dressing, add cucumber, capsicum, mixed salad leaves and roasted potatoes. Toss to combine and season to taste.• Divide Mumbai potato salad between bowls. • Top with honey paneer. Drizzle over yoghurt to serve. Enjoy!
