• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Season to taste, 
drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes. Allow to cool.
TIP: If your oven tray is crowded, divide the potato 
between two trays. 

• Thinly slice capsicum and cucumber.
• Pick mint leaves and finely chop. 
• Finely chop garlic. 
• Cut paneer into 1cm bite-sized chunks. 
• In a medium bowl, add paneer and Mumbai spice 
blend, turning to coat.
• In a large frying pan, heat a drizzle of olive oil
and garlic over medium-high heat until fragrant, 
1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture and 
combine. Season to taste with salt and pepper.

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook paneer, in batches, tossing 
for 2-4 minutes until golden brown.
• Remove from heat, then add the honey and turn 
to coat. Transfer to a plate. 

• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil. Add capsicum and cook, 
tossing, until tender, 4-5 minutes. 

• In a large bowl, combine mint, a drizzle of white 
wine vinegar and olive oil and a pinch of salt
and pepper.
• To the dressing, add cucumber, charred capsicum, 
mixed salad leaves and roasted potatoes. Toss to 
combine and season to taste. 

• Divide potato salad between bowls.
• Top with Mumbai honey paneer. 
• Drizzle over garlic yoghurt to serve. Enjoy!