Honey Paneer & Mumbai Potato Salad

• Thinly slice capsicum and cucumber.
• Pick mint leaves and finely chop. 
• Finely chop garlic. 
• Slice lemon into wedges.
• 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 heatproof 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, 1-2 minutes each side.
• Remove from heat, then add the honey and turn 
to coat. 

• Return frying pan to medium-high heat with 
a drizzle of olive oil. Add capsicum and cook, 
tossing, until tender, 4-5 minutes. 

• In a large bowl, combine mint, a good squeeze 
of lemon juice and olive oil and a pinch of salt
and pepper.
• To the dressing, add cucumber, charred
capsicum, mixed salad leaves and roasted 
potatoes. Toss to combine and season to taste.