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Paneer & Lemon Pepper Roast Veggie Bowl

Paneer & Lemon Pepper Roast Veggie Bowl

with Almonds & Garlic Yoghurt

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful paneer meets roasted vegetables tossed with lemon pepper spices, and there’s a tangy yoghurt dressing plus toasted almonds to finish it off.

Unfortunately, this week's courgette was in short supply, so we've replaced it with parsnip. Don't worry, the recipe will be just as delicious!

Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

1 portion

cauliflower

1 unit

red onion

½ block

paneer cheese

(ContainsMilk)

1 sachet

lemon pepper spice blend

1 clove

garlic

1 bag

spinach & rocket mix

1 unit

parsnip

1 packet

yoghurt

(ContainsMilkMay be presentCrustacea)

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2910 kJ
Fat42.9 g
of which saturates20.3 g
Carbohydrate30.9 g
of which sugars22 g
Protein39.9 g
Sodium1920 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip into 2cm chunks. Cut the cauliflower into small florets and roughly chop the stalk. Cut the red onion into 2cm wedges. Roughly chop the roasted almonds. Cut the paneer (see ingredients list) into 1cm-thick slices.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the peeled & chopped pumpkin, parsnip, cauliflower, onion, lemon pepper spice blend and a generous drizzle of olive oil on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes.

3

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper. Set aside.

4

When the veggies have 5 minutes cook time left, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the paneer to the pan and cook until golden brown, 3 minutes each side.

5

In a medium bowl, add olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the vinegar. Season with salt and pepper and mix well. Add the spinach & rocket mix and toss to combine.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the salad between plates and top with the roasted lemon pepper veggies and paneer. Spoon over the garlic yoghurt and sprinkle with the roasted almonds.