Paneer, spinach and tomato salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C fan/220°C/425°F/gas 7.

Step 2

Place the tomatoes in a roasting tin along with the garlic, then drizzle with 1 tablespoon of oil and 1/2 teaspoon of salt. Peel the onions, cut into 2cm wedges and put them into a separate roasting tin with the paneer, shuffling them into a single layer. Drizzle with 1 tablespoon of oil and sprinkle over another 1½ teaspoon of salt. Place both tins in the oven for 25 minutes.

Step 3

While the tins are in the oven, make the dressing. Combine the cumin, chilli powder, garam masala, lemon juice, 2 tablespoons of oil and 1 teaspoon of salt and whisk together.

Step 4

When the 25 minutes are up, remove the onion tin from the oven, add the naan and toss together so the naan becomes coated in the oniony oil. Return to the oven and cook both tins for a further 8 minutes until the bread is crisp and brown at the edges, the onions are soft and burnished, and the tomatoes have blackened spots on them.

Step 5

Use a slotted spoon to fish out the cloves of garlic and, when cool enough to handle, squeeze the soft flesh into the dressing and mix. Add the tomatoes to the onions, paneer and naan, leaving some of the juices behind. Add the spinach and dressing, and enough of the tomato juices so that everything is coated and well mixed. Taste, adjust the seasoning if you like, and serve.