with Cucumber Salad & Garlic Aioli
Dive into this bowl of salty, squeaky paneer slathered in sweet chilli and perfectly paired with golden, Mumbai-spiced potatoes. Plus, fresh cucumber scattered throughout the salad really makes this dish shine for an unexpected flavour sensation! *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.*
Allergens
Utensils
Tags
Garlic aioli
1 packet
Crushed peanuts
1 packet
Sweet chilli sauce
1 packet
Mumbai spice blend
1 sachet
Potato
2
Brown mustard seeds
1 sachet
Paneer cheese
2
Cucumber
1
Mixed salad leaves
1 packet
Carrot
1
Red Radish
2
Olive oil
1 drizzle
White wine vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice red radish.
• Grate carrot (see ingredients).
• Cut paneer into 1cm-thick slices.
• When potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook paneer until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add sweet chilli sauce, turning paneer to coat.
• In a large bowl, combine mixed salad leaves, cucumber, radish, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide sweet chilli paneer, Bombay potatoes and cucumber salad between plates.
• Sprinkle over crushed peanuts and serve with garlic aioli. Enjoy!
3840
kJ
Energy (kJ)
917
kcal
Calories
60.7
g
Fat
25.3
g
of which saturates
47
g
Carbohydrate
25.9
g
of which sugars
8.3
g
Dietary Fibre
41.1
g
Protein
0
mg
Cholesterol
1450
mg
Sodium
