2. Slice onion and dice paneer. Add to marinade along with pumpkin. Toss to coat. Roast on a lined oven tray for 15-20 minutes, or until cooked through.
3. Slice cucumber into rounds. Halve cherry tomatoes and chop coriander (reserve some for garnish). Toss together with mesclun leaves.
4. Whisk together 1 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Toss dressing through fresh salad.
5. Divide salad between plates. Top with paneer mix and garnish with reserved coriander.
This dish is also nice with a dollop of yoghurt to serve!
Red onion 1/2
Paneer 2 packets (2x200g)
Diced pumpkin 1/2 bag (500g)
Lebanese cucumber 1
Cherry tomatoes 1 punnet (200g)
Coriander 1/2 bunch
Mesclun leaves 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, garam masala, tomato paste, ground turmeric, red wine vinegar