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.
Coriander 1/2 bunch
Red chilli 1
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