150g pot natural yogurt
3 tbsp tandoori paste
4 limes (3 juiced, 1 cut into wedges)
2 x 225g blocks paneer (cut into 3cm pieces)
2 small red onions (cut into 1cm slices)
1 mango (cut into small dice)
1 avocado (cut into small dice)
small pack mint (chopped)
2 x 250g pouches cooked basmati rice (to serve, optional)
1 red pepper (cut into 3cm pieces).
STEP 1: Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
STEP 2: Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.
- Calories per serving: 393 (makes 4 servings)
- Fat: 18g
- Saturates: 8g
- Carbs: 25g
- Sugar: 30g
- Fiber: 5g
- Protein: 30g
- Salt: 0.6g