Mumbai Beef Schnitzel

While the potato is roasting, thinly slice the radish. Slice the tomato into wedges. Finely chop the garlic. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and stir to combine. Set aside.

In a shallow bowl, combine the Mumbai spice blend, the salt and plain flour, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the beef schnitzels (they may be stuck together!). Coat each beef schnitzel first in the flour mixture, followed by the egg and finally the panko crumb. Transfer to a plate.

When the potato has 10 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed beef in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches if needed.

In a large bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. Add the mixed salad leaves, radish and tomato. Toss to combine.