Herbed Paneer with Asparagus

Ingredients

• Paneer 1 x 250g block
• Asparagus 1 x 250g bunch
• Olive oil 2 tbsp
• Lemon juice 1 tbsp
• Garlic 2 cloves, minced
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric powder 1/2 tsp
• Red chilli flakes 1/4 tsp (or to taste)
• Fresh coriander 2 tbsp, chopped
• Fresh mint 1 tbsp, chopped
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Cut the paneer into 2cm cubes. Trim the woody ends off the asparagus spears and cut any very thick spears in half lengthways.
3. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, chilli flakes, salt, and pepper.
4. Add the paneer cubes and asparagus spears to the bowl. Toss gently to coat everything evenly.
5. Spread the coated paneer and asparagus in a single layer on a baking tray.
6. Roast for 15-20 minutes, or until the paneer is golden brown and slightly crisp, and the asparagus is tender-crisp. Turn halfway through cooking.
7. Remove from the oven, sprinkle generously with fresh chopped coriander and mint.
8. Serve immediately as a main dish, perhaps with a side of rice or a simple salad.