BBQ paneer flatbreads with chickpea and coriander salad

These grilled paneer flatbreads are packed with bold flavours and will keep everyone happy - including meat lovers. The spiced paneer is grilled until lightly charred and served with a creamy mango chutney yoghurt, and a fresh chickpea, cucumber and coriander salad. It’s a riot of contrasting flavours and textures. In fact, it might just be giving our favourite halloumi recipes a run for their money…

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all the ingredients for the paneer with a couple of generous pinches of salt. Cover and refrigerate while you prepare the salad, or preferably overnight

Step 2

Heat the coconut oil in a frying pan and, once hot, add the mustard seeds. Once they pop, add the onion and cook until translucent

Step 3

Add the garlic and turmeric and cook for a minute or two more, then add the chickpeas and a splash of water

Step 4

Allow the chickpeas to cook until the water is mostly evaporated, then stir through the cucumber, coriander and garam masala and set aside

Step 5

Skewer the paneer cubes and cook directly over the coals on a hot BBQ for a couple of minutes each side, or until the paneer is hot all the way through and lightly charred in places

Step 6

Combine the yoghurt with the mango chutney and spread over 4 warmed flatbreads or naan, then top with some of the yoghurt, the chickpea salad and paneer. Garnish with the green chilli and a lime wedge and serve immediately