Tandoori Paneer with salad

Ingredients

• 2 tablespoons tandoori paste
• 130g (1/2 cup) Greek-style yoghurt
• 200g pkt paneer, cut into 2cm pieces
• 1 1/2 tablespoons coconut oil
• 1 large red onion, halved, thinly sliced
• 1 large red capsicum, deseeded, thinly sliced
• 1/3 cup fresh mint leaves, finely chopped
• 250g pkt microwave brown, red and wild rice, cooked
• 120g baby spinach
• 1 Lebanese cucumber, halved, sliced diagonally
• 8 mini pappadums, microwaved
• Lemon wedges, to serve

Directions

1. Combine the tandoori paste and 1 tbs yoghurt in a bowl. Add the paneer. Stir to coat.
2. Heat 1 tbs coconut oil in a non-stick frying pan over medium-high heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until softened. Add paneer mixture and remaining oil. Cook, stirring, for 2 minutes. Add 2 tbs water and cook for a further minute or until golden and heated through.
3. Meanwhile, combine the mint and the remaining yoghurt in a bowl. Season.
4. Divide the rice, spinach, cucumber and paneer among serving plates. Serve with raita, pappadums and lemon wedges.