Paneer Tikka Naan With Tomato & Cucumber Salad

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut the paneer into large, bite-sized pieces

Peel and finely chop (or grate) the garlic

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

Add the chopped garlic, chopped ginger, ground turmeric, garam masala, ground paprika and cayenne pepper (can't handle the heat? Go easy!) to a bowl

Add 1 tbsp [2 tbsp] of the natural yoghurt, the juice of 1/2 [1] lemon, 1 tbsp [2 tbsp] vegetable oil, with a generous pinch of salt and stir to combine – this is your tikka marinade

Add the chopped paneer to the tikka marinade and give everything a good mix up until fully combined – this is your coated paneer

Cut the baby plum tomatoes in half

Peel and finely slice the shallot[s]

Finely dice the cucumber

Combine the halved tomatoes, sliced shallot and diced cucumber with the juice of 1/4 [1/2] lemon, a drizzle of olive oil and a pinch of salt and pepper – this is your tomato & cucumber salad

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

Once hot, add the coated paneer with any remaining marinade and cook for 3-5 min, turning occasionally until browned and crisp on all sides

Meanwhile, add the plain naans to a baking tray

Put the tray in the oven for 3 min or until the bread is hot

Combine the mango chutney with the remaining natural yoghurt – this is your mango yoghurt

Cut the remaining lemon into wedges