Indian-Style Lentil Salad With Sticky Paneer

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Top, tail (no need to peel!) and grate your carrot[s] into a very large bowl

Chop your cherry tomatoes roughly and add them to the bowl

Drain and rinse your green lentils

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Chop your paneer into bite-sized cubes

Once hot, add the cubed paneer and curry powder and cook for 3 min, turning once halfway, until golden

While the paneer is cooking, combine half your mango chutney (you'll use the rest later!) with your white wine vinegar, 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and a pinch of salt and pepper – this is your mango dressing

Chop your coriander roughly, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Increase the heat to high and add the remaining mango chutney and your cumin seeds to the pan with the paneer

Cook for a further 1 min or until sticky – this is your sticky paneer

Wash your salad, then pat it dry with kitchen paper

Add the salad, rinsed lentils and mango dressing to the bowl with the grated carrot & halved cherry tomatoes and give everything a good mix up – this is your Indian-style lentil salad