SERVES 2

4 tbsp full-fat natural yoghurt
2 tbsp curry paste – I used tandoori
225g block paneer – cubed
220g lentils and quinoa – a mixture of both or whatever grains you fancy ( I use the vacuum-sealed packs or you can cook your own)
100g Edamame beans – cooked and cooled
1 tbsp coriander – chopped
A handful of spinach
2 tbsp toasted chopped nuts

SALAD
1/2 red pepper – diced
1/2 yellow pepper – diced
1/2 cucumber – diced
1/4 red onion – diced
Juice 1/2 lemon
50 ml olive oil
Salt and pepper

YOGURT DRESSING
100ml Greek yoghurt
1/2 cucumber – diced
Juice of 1/2 lemon or lime

Mix yoghurt and curry paste together and add paneer – leave to marinate for at least 2 hours, longer if you have time.

Make the salad – mix peppers, cucumber, red onion, lemon juice and olive oil together… add salt and pepper and put aside until needed.

Make the yoghurt dressing – mix yoghurt, cucumber and juice together – leave in fridge until needed.

Preheat your grill to the highest setting. Lightly oil a foil-lined baking sheet and place the curry coated paneer on the tray, spacing paneer evenly apart. Place under the grill for approx 20 mins – turning regularly until it has coloured up.

Mix the lentils, quinoa, beans and coriander together, place in a serving bowl with the spinach, add salad and hot paneer.

Top with yoghurt dressing and sprinkle toasted nuts over the top.

Finish with a squeeze of lemon if you like and tuck in.