Tikka Paneer Skewers

Meanwhile, cut the paneer into 2cm cubes. 

Halve and peel the red onion, then cut each half into 4 wedges.

In a medium bowl, combine the tikka masala paste with a drizzle of oil, the salt and honey (see pantry for both amounts). Mix in half the yoghurt and season with pepper. 

Add the paneer and onion wedges to the marinade. Toss until coated.

Carefully thread the paneer and onion wedges onto the skewers (2 per person), alternating between the two.

Pop the skewers onto a medium lined baking tray and bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through cooking.

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Clean the (now empty) paneer bowl, then add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) to the bowl. Season with salt and pepper.

Add the carrot ribbons to the dressing, toss to coat, then set aside to pickle.

When everything's ready, add the baby leaves to the carrot ribbons and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.