Paneer & Lemon Pepper Roast Veggie Bowl
with Almonds & Garlic Yoghurt
- Milk
- Almond
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!*
Ingredients
1 packet
peeled pumpkin pieces
1 portion
cauliflower
1 unit
onion
½ block
paneer cheese
(Contains: Milk; )
1 sachet
lemon pepper spice blend
1 clove
garlic
1 bag
salad leaves
1 unit
parsnip
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
roasted almonds
(Contains: Almond; )
Not included in your delivery
olive oil
1 tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
