Sticky paneer with lime black rice

30 Min
4 People
Rating starstarstarstarstar
Paneer cheese coated in a sticky Asian style sauce paired with a fresh and vibrant black rice salad, bringing all the colours of the rainbow to your dinner plate.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Peel and grate ginger and finely chop coriander and chilli (to taste). Combine with lime zest and juice, 2 tbsp oil and 1 tbsp soy sauce.

3. Dice tomatoes and cucumber. Slice spring onions. Toss together with rice, bean shoots and dressing.

4. Heat a frypan over medium heat (see note) with 2 tbsp oil. Dice and coat paneer with 2 tsp honey and 1 tbsp soy sauce. Cook in pan for 3-4 minutes, or until sticky and warmed through.

4. Divide rice salad between bowls. Top with sticky paneer to serve.

Use a neutral oil such as grapeseed oil for the dressing.

Line frypan with baking paper to prevent the honey from sticking.
black rIce 300g
ginger 40g
Coriander 1/2 bunch
Red chilli 1
lime 1
tomatoes 2
Continental cucumber 1/2
Spring onions 1/4 bunch
bean shoots 1 bag (250g)
Paneer cheese 2 packets

From your pantry:
oil (for cooking) , soy sauce, honey