Plant-Based 
medium 
4 People
Fresh red cabbage, charred corn, creamy avocado and spiced Mexican paneer all in a bowl with spoonfuls of jalapeño dressing.
1. Roughly chop coriander and jalapeño. Blend together with 2 tbsp vinegar, 1 tsp honey, 2 tbsp water and 4 tbsp olive oil. Season to taste with salt and pepper.
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.
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.
coriander 1/2 bunch *
jalapeño 1
avocado 1
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
jalapeño 1
avocado 1
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
