2. Slice avocado, halve tomatoes and dice radishes. Set aside with red cabbage.
3. 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).
4. Dice paneer and coat with 2 tbsp oil, 1 tsp paprika, 2 tsp tomato paste, salt and pepper. Heat frypan over medium-high heat. Cook paneer for 3-4 minutes, or until warmed through.
5. Assemble burrito bowls with even piles of vegetables and paneer. Drizzle over dressing to serve.
cherry tomatoes 1 punnet (200g)
radishes 1/3 bunch *
Shredded Red cabbage 1 bag (400g)
Corn cobs 2
paneer cheese 2 packets (2x 200g)
From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, honey, smoked paprika, red wine vinegar