Double Honey Paneer & Mumbai Potato Salad

• 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.