11:11 Yoga Studio

Step

One

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

Step

Two

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.

Step

Three

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

Step

Four

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

Step

Five

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

Step

Six

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.

Step

Seven

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!

Paneer & Tomato Salad

Ingredients

Everything you'll need!

  • 500g mix tomatoes on the vine

  • 4 garlic cloves

  • 4 tsp rapeseed oil

  • 1 tsp salt

  • 1 red onion

  • 100g paneer cut into cubes

  • 1 small naan bread cut into squares

  • 50g baby spinach

  • 50g mix salad leaves (rocket, pea shoot leaves)

For the dressing.

  • ​1 tsp cumin

  • 1tsp chili powder

  • 1tsp garam masala

  • 1 tbsp lemon juice

  • 1tsp smoked paprika

  • 2Tbsp olive oil