Indian-Style Paneer Salad

• While the veggies are roasting, pick and finely chop mint leaves. Thinly slice radish. Cut paneer cheese into 1cm cubes. • In a small bowl, combine garlic dip, mint, splash of water and a drizzle of olive oil. Season with salt and pepper.

• Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. • Transfer to a small bowl.

• In a large bowl, combine Mumbai spice blend, a generous drizzle of olive oil and the salt. Add paneer and toss to coat. • When the veggies have 5 minutes left, return the frying pan to medium-high heat with a drizzle of olive oil. Cook paneer, tossing occasionally, until golden, 4 minutes.

• While the paneer is cooking, combine the rice wine vinegar, a drizzle of olive oil and a pinch of salt and pepper in a large bowl. • When the veggies have cooled slightly, add mixed salad leaves, radish and roasted veggies. Toss to coat.