23 11 APRIL 2024 Food&Drink Serves 2 Prepare 10 minutes Cook 20-25 minutes 3 tbsp olive oil 2 cloves garlic, nely grated ½-1 tsp chilli akes, to taste 1 tsp medium curry powder 1 tsp ground ginger 1 tsp sea salt akes 226g pack paneer 1 red pepper ¾ large red onion 1 naan, to serve 100g natural or Greek style yogurt (optional), to serve For the salsa Large handful mint leaves ¼ large red onion, nely chopped Paneer, red onion & pepper traybake with mint and jalapeño salsa Finishing a whole bunch of mint takes a bit of e ort. I often buy one when I only need a handful, or I’ve selected and used the smaller, tender top leaves and am left with stalks and tougher, larger leaves. This salsa means the leaves will be chopped up anyway, and it’s even OK if they’re wilted (although soaking in a bowl of ice water does wonders for perking up sad herbs). The paneer could easily be swapped for firm tofu for a great vegan dish. Either way, the combination of a quick, easy traybake (everything simply diced, tossed in spiced oil and spread out to roast) and the fresh, zingy salsa makes for a fantastic contrast in flavours, texture and temperature. If you have some yogurt (regular natural or thicker Greek style), try stirring a spoonful of the salsa into it for an additional contrast. I love this with naan, but rice or couscous would work well too. @ellypear MINT Too good to waste with Elly Curshen 40g Mezzetta Sliced Jalapeño Peppers, drained, plus 2 tbsp pickling liquid from the jar 4 tbsp olive oil 1 Preheat the oven to 220ºC, gas mark 7. Put the olive oil, garlic, chilli akes, curry powder, ginger, and salt into a large bowl, then mix together. Cut the paneer, red pepper and ¾ onion into 2cm cubes, then add to the bowl and mix well to coat. Tip onto a large baking tray and roast for 20-25 minutes, until everything starts to char on the edges, stirring halfway through if needed. 2 Meanwhile, make the salsa. Finely chop the mint, ¼ onion and jalapeños with the pickling liquid in a food processor. Add the 4 tbsp oil a little at a time until the salsa has a dropping consistency. Season to taste. MORE LEFTOVER IDEAS 1Quick mint tea Crush mint leaves (1 tbsp per serving) in your hand, then place in a mug. Pour boiling water over and steep for 5-7 minutes. Add honey to sweeten, if liked. 2Mint sugar Add extra freshness to a citrus fruit salad. Pulse together an equal volume of mint leaves and white sugar in a food processor, until the mint is nely chopped and mixed into the sugar. Beautiful sprinkled over a combination of grapefruit, orange and satsuma. 3Chocolate mint leaves Dip mint leaves into melted dark chocolate, lay them on baking parchment, then leave to set. Serve as an after dinner treat or to garnish ice cream. S C A N T HI S CODE F OR MOR E R E CI P E S Photographs: Kate Whitaker, Food styling: Jennifer Joyce, Styling: Max Robinson, Art direction: Pippa Paine 3 Heat the naan in the oven according to pack instructions. Serve the roasted vegetables and paneer with about 3 tbsp salsa spooned over and the naan alongside. Stir the remaining salsa into the yogurt, if using, then serve. V Per serving (with ½ naan) 4179kJ/1006kcals/74g fat/ 26g saturated fat/50g carbs/19g sugars/7.5g bre/31g protein/3.6g salt
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