Pop the oven on 220c/425f or Gas mark 7.

Whilst the oven warms, add the tomatoes and garlic to  roasting dish with a little oil, splash of water and season with salt to taste.

Peel and chop the onions into wedges and add to a separate roasting tin with a drizzle of oil

Pop them both in the oven for 25 minutes and move onto making the dressing.

Mix together the chilli powder, smoked paprika, cumin, garam masala, lemon juice and olive oil, pop to one side

Chop the naan bread into bite sized pieces and add to the onions, mixing altogether and continue to book for 5 minutes until warmed through and slightly crisp.

Whilst the naan is cooking ,chop the paneer into chunks and add paprika to a dry pan over a low heat, frying the paneer for a few minutes on each side. Add the tomatoes, garlic, onion and naan to the pan and toss the mixture through. Serve on a bed of spinach, drizzling the dressing across the top.....delightful!