NZ Halloumi & Red Lentil Coconut Dhal

While the rice is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Roughly chop the Asian greens. Finely grate the ginger. Rinse the red lentils. Cut the paneer cheese into 2cm cubes.

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend. Cook, stirring, until fragrant, 1 minute. Add the water (for the dhal), coconut cream, tomato paste and the vegetable stock powder. Stir to combine.

Add the red lentils to the saucepan and bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 20-22 minutes. Stir through the salt and Asian greens until wilted. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

While the dhal is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the paneer, tossing, until golden, 4 minutes. While the paneer is cooking, roughly chop the coriander. When the dhal has finished cooking, add the paneer and stir until combined.