Enjoy the spicy flavour of this warm vegetarian salad.
- Place paneer in a bowl and toss with 1/2 teaspoon curry powder and season with salt.
- Heat 1 tablespoon oil in a frypan over medium heat. Cook the paneer, turning, for 2-3 minutes until pale golden. Drain on paper towel and set aside. Add another 1 tablespoon oil to the pan and cook the onion for 3-4 minutes until softened. Add capsicum and garlic, and cook, tossing occasionally, for 2-3 minutes, then add the lentils and remaining 1/2 tsp curry powder. Cook for a further 1-2 minutes, season and stir until warmed through and combined. Remove from heat and set aside to cool slightly.
- To make the dressing, combine the chutney, vinegar and remaining 2 tbs oil, then season to taste.
- Combine the warm lentil mixture with spinach leaves and paneer, drizzle over dressing and serve with naan and yoghurt.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set