Crispy grated paneer flatbreads

With mango chutney slaw & mint yogurt

Paneer is such an underrated cheese! Here it’s grated and fried with spices to make a really tasty topping for flatbreads. Also in the mix is a mango chutney carrot slaw and mint yogurt (essentially a very simple raita).

This was such a gorgeous combination. Let me know if you try it!

This would also be tasty served on a naan bread!

You’ll need (per portion):

• 1 carrot, grated

• 1 spring onion, finely sliced

• Heaped tbsp mango chutney

• 100g Greek yogurt

• Small handful mint leaves, roughly chopped

• Half a block of paneer (about 100g), grated

• 1 tbsp vegetable or sunflower oil

• 1/2 tbsp ground cumin

• 1/2 tbsp ground coriander

• 1 flatbread, toasted

Mix the carrot, spring onion and mango chutney to make the slaw.

Mix the yogurt with the mint and a good pinch of salt.

Toast the flatbread on both sides in a dry frying pan until starting to brown.

Heat the frying pan to a medium-hot temperature and add the oil. Add the paneer and the spices and fry, keeping it moving around the pan as you go, and breaking apart any clumps, until golden and crispy. Season with salt and pepper.

Spread the yogurt on the flatbread, followed by the carrot slaw then finish with the crispy paneer. Dig in.