Crispy grated paneer, mango carrot slaw and raita toast

Crunchy, spiced grated and fried paneer with a sweet, crunchy carrot slaw and fresh yogurt make this tasty toast

Since I’ve been obsessed with grating and frying halloumi cheese, I thought I’d try it with paneer too.

If you’re not familiar with paneer, it’s like the Indian equivalent of halloumi - it’s a mild cheese that is typically cooked, and often used in curries.

To stick with the Indian theme, I cooked the paneer in a couple of slices, then served it with a carrot and mango slaw, which is made with mango chutney, and a raita inspired yogurt layer, which is Greek yogurt and mint. You could add some garlic too if you liked.

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):

• Half a block of paneer (about 100g)

• 1 tbsp vegetable or sunflower oil

• 1/2 tbsp ground cumin

• 1:2 tbsp ground coriander

• 1 carrot, grated

• Heaped tbsp mango chutney

• Shake of black sesame seeds (don’t worry if you don’t have them)

• 100g thick Greek yogurt

• Small handful mint leaves, roughly chopped

• Sourdough bread, toasted

Mix the carrot, mango chutney and black sesame seeds.

Mix the yogurt with the mint leaves.

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

Layer the yogurt on the toast, followed by the carrot and chutney, and finish with the crispy paneer. Dig in.