Pineapple rice
Mixing fruit and savoury is not to everyone's taste but this quick side is certainly worth taking a gamble on
Tandoori paneer skewers with mango salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (makes 4 large or 8 small skewers
Skip to ingredients
- 150g pot natural yogurt
- 3 tbsp tandoori paste
- 4 limes3 juiced, 1 cut into wedges
- 2 x 225g blocks paneercut into 3cm pieces
- 2 small red onionscut into 1cm slices
- 1 mangocut into small dice
- 1 avocadocut into small dice
- small pack mintchopped
- 2 x 250g pouches cooked basmati riceto serve (optional)
- 1 red peppercut into 3cm pieces
Nutrition: per serving
- kcal393
- fat18g
- saturates8g
- carbs25g
- sugars30g
- fibre5g
- protein30g
- salt0.6g
Method
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.
