Family friendly vegetarian bowl with fresh red cabbage, charred corn, creamy avocado and spiced Mexican paneer. Served with spoonfuls of jalapeño dressing.
25 MIN ~ serves 4
1 packet coriander 1 jalapeno 1 avocado 1 punnet cherry tomatoes 5-6 radishes 400g shredded red cabbage 2 corn cobs 2 packets paneer cheese
FROM YOUR PANTRY: oil, salt, pepper, tomato paste, honey, smoked paprika, red wine vinegar
This recipe is Gluten-free. Make this recipe Vegan: Substitute paneer cheese for 2 x 400g chickpeas (lightly mash when cooking) or diced firm tofu.
1. Blend coriander (stems & leaves), jalapeño, 2 tbsp vinegar, 1 tsp honey, 2 tbsp water and 4 tbsp olive oil using a stick mixer or small processor until smooth. Season to taste with salt and pepper. 2. Remove corn kernels from cobs. Cook in a frypan over medium-high heat with 1 tbsp oil for 3-4 minutes, or until charred. Remove from pan (reserve pan for step 4). 3. In the meantime, slice avocado, halve tomatoes and dice radishes. Set aside on a serving platter with red cabbage. 4. Dice paneer and coat with 2 tbsp oil, 1 tsp smoked paprika, 2 tsp tomato paste, salt and pepper. Re-heat frypan over medium-high heat and cook paneer for 3-4 minutes, or until warmed through. 5. Assemble burrito bowls with vegetables and paneer. Spoon over dressing to serve. (Remove the seeds from the jalapeño if you prefer less heat)