Vibrant green paneer wraps
This requires a bit of preparation but is fantastic for a memorable summer party, family meal or Eid celebration. Serve the wraps with chickpea and mango salad and charred corn.
Ingredients
For the vibrant green marinade
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp chilli flakes
- ½ lemon, juice only
- 2 tbsp extra virgin olive oil
- 100g/3½oz baby spinach leaves
- handful fresh coriander leaves
For the paneer wraps
- 500g/1lb 2oz block paneer, cut into fish finger-sized pieces
- ½ red onion, thinly sliced
- 1 tomato, thinly sliced
- 50²µ/1¾´Ç³ú spinach leaves
- 1 tbsp lemon juice
- ½ tsp red chilli powder (optional)
- 200g/7oz plain yoghurt
- 4 wholemeal flatbreads, wraps, roti or naan
- salt
Method
To make the marinade, place all of the ingredients in a blender and blitz to a smooth purée.
To make the wraps, place the paneer pieces in a bowl. Pour two-thirds of the marinade over the paneer, keeping the remaining third aside. Stir the marinade into the paneer so that it is coated all over.
Place a griddle pan over a medium–high heat. Add the paneer to the griddle pan and cook for about 1–2 minutes on each side. You should have satisfying dark griddle marks on the paneer. Combine the onion, tomato, spinach leaves, lemon juice and chilli powder, if using, to make a quick salad. Season with salt to taste.
Take the remaining marinade and swirl it into the yoghurt in a small bowl to create a vivid green mixture. Set aside the paneer, salad and yoghurt until ready to make the wraps.
To put together the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a generous spoonful of the yoghurt dip, followed by the griddled paneer and the salad. Serve the wraps immediately with chickpea and mango salad and charred corn.
