Fire it up!
Olive|June 2022
Your new go-to BBQ recipes for easy outdoor summer entertaining
ANNA GLOVER
Fire it up!

Chilli paneer skewers with coconut raita and mango salad

Serve with fluffy flatbreads for stuffing into and wrapping up, or simply warm through shop-bought naans and sandwich in the fillings. Any left-over cooked paneer reheats well in a low oven – we served it with mango chutney, salad and extra yogurt in a doorstop sarnie.

30 MINUTES + MARINATING | SERVES 6 | EASY | V GF

paneer 2 x 200g blocks, cut into 2cm squares

red and green peppers 1 of each, cut into 2cm squares

mango chutney or mango pickle to serve (optional)

flatbreads (see recipe on p32 or use shop-bought),

naans or wild rice salad to serve

MARINADE

tomato purée 1 tbsp

coconut or natural yogurt 100g

lemon 1/2, juiced

kashmiri chilli powder 2-3 tsp

ground cumin 3 tsp RAITA

cucumber ½

coconut yogurt 200g

runny honey ½ tsp

mint a handful of leaves, finely chopped

toasted coconut flakes a small handful, plus extra to serve

SALAD

mango 2, firm but ripe

red onion 1 small, finely sliced

long thin red chillies 1-2, finely sliced

lime 1, juiced

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