Paneer & Mango Salad With Crispy Chickpeas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Drain and rinse your chickpeas

Add the drained chickpeas to a baking tray with your ground coriander, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 20-25 min or until golden and crispy – these are your crispy chickpeas

Cut your red chilli[es] in half lengthways, deseed and chop finely

Peel (scrape the skin off with a teaspoon) and finely chop your ginger

Chop your coriander finely, including the stalks

Combine the chopped chilli (can't handle the heat? Go easy!), ginger and coriander with your rice vinegar, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt – this is your chilli dressing

Peel and chop your red onion[s] into wedges, then separate the wedges into 'petals'

Chop your paneer into bite-sized cubes

Top, tail and peel your mango[es]

Stand the mango[es] upright and very carefully slice the flesh away from the stone[s]

Tip: If you feel resistance against your knife, it means you are hitting the stone

Slice the mango flesh finely, discarding the stone[s]

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

Once hot, add the chopped paneer, onion petals and a pinch of salt, and cook for 5-6 min until the paneer is golden, turning occasionally for even colouring

Once the paneer is golden, add your tamarind paste to the pan with a small splash of water

Remove the pan from the heat and stir it all together until everything's coated in the tamarind sauce

Wash your salad, then pat it dry with kitchen paper

Add the salad, paneer cubes, red onion petals, sliced mango and chilli dressing to a large bowl

Gently mix together – this is your paneer & mango salad