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Spiced Paneer & Roasted Veggie Salad

Spiced Paneer & Roasted Veggie Salad

with Mint Yoghurt

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If you haven’t cooked with delicious Indian paneer cheese before, get ready for creaminess that pairs beautifully with big, bold flavours. Toss it all together with a colourful array of roasted veggies, finish with a drizzle of mint yoghurt and voila, you've got yourself a dinner for the senses.

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 unit

carrot

1 unit

parsnip

1 unit

brown onion

1 unit

kumara

1 bunch

mint

1 packet

paneer cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

flaked almonds

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

1 sachet

Mumbai spice blend

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

water

2 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat39.7 g
of which saturates24.2 g
Carbohydrate39.1 g
of which sugars25.3 g
Dietary Fibre0 g
Protein40.9 g
Cholesterol0 mg
Sodium396 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large 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 cauliflower into small florets. Cut the carrot and parsnip (both unpeeled) into 2cm chunks. Slice the brown onion into 3cm wedges. Cut the kumara (unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 25-30 minutes.

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

2

While the veggies are roasting, pick and finely chop the mint leaves. Cut the paneer into 1cm pieces. In a small bowl, combine the yoghurt, mint, the water and a drizzle of olive oil. Season to taste with salt and pepper. Set aside.

3

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

4

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

5

While the paneer is cooking, combine the rice wine vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the mixed salad leaves and roasted veggies and toss to coat.

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

6

Divide the roasted cauliflower salad between bowls and top with the Indian paneer. Drizzle over the mint yoghurt and garnish with the toasted almonds.