Tandoori-Style Paneer, Mint Raita With Salad & A Chicken Breast

Preheat your grill to a high heat

Add your basmati rice, black sesame seeds, a pinch of salt and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked – this is your sesame rice

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Once cooked, remove the rice from the heat and keep covered until serving

Cut your paneer into bite-sized cubes

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Combine half of your natural yoghurt (you'll use the rest later!) with your curry powder, chopped chilli (can't handle the heat? Go easy!), a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl

Add the paneer cubes and mix well until they're completely coated – this is your coated paneer

Cover a baking tray with tin foil (to avoid mess!)

Add the coated paneer to the baking tray and put it under the grill for 4-5 min or until the paneer is starting to char – this is your tandoori paneer

Tip: Cooking for 3 or more? You may need to do this in batches!

Meanwhile, cut your cucumber in half lengthways

Scrape out the inner seeds with a teaspoon and set aside for later, then dice the rest

Peel and chop your shallot[s]

Dice your tomato[es]

Combine the diced cucumber, chopped shallot and diced tomato with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl

Season with a pinch of salt – this is your kachumber salad

Combine the cucumber seeds, remaining natural yoghurt and your mint sauce in a mixing bowl

Season with a pinch of salt – this is your mint raita