Paneer Tikka Bowl (Yoghurt-Marinated Paneer with Rice and Mint Yoghurt)

• 150 g Basmati rice
• 1 ½ tsp Fine sea salt
• 250 g Greek yogurt
• 2 cloves Garlic
• 15 g Ginger root, peeled
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Ground Kashmiri chili
• 1 medium Lemon
• 250 g Paneer
• 1 medium Red onion
• 1 large Red pepper
• 1 tbsp Rapeseed oil
• ½ medium Cucumber
• 10 g Fresh mint

1. Rinse the basmati rice until the water runs mostly clear, then cook it in a saucepan of lightly salted water until tender. Drain well, cover, and leave to steam dry while you prepare the rest.
2. In a mixing bowl, stir together most of the greek yogurt (reserve about a third for the mint yoghurt), the garlic, ginger, garam masala, ground cumin, ground coriander, ground Kashmiri chili, a good pinch of fine sea salt, and the juice of half the lemon. Cut the paneer into bite-sized cubes, add to the bowl, and turn gently to coat; set aside to marinate while you prep the vegetables.
3. Heat the grill to high. Cut the red onion into chunky wedges and the red pepper into large pieces, then toss with the rapeseed oil and a pinch of fine sea salt.
4. Thread the marinated paneer and the vegetables onto skewers if you like, or place them directly on a hot grill tray. Grill for 8 to 12 minutes, turning once or twice, until lightly charred and the paneer is hot through.
5. Finely chop the fresh mint and stir it into the reserved greek yogurt with a squeeze of the remaining lemon juice and a pinch of fine sea salt. Slice the cucumber into bite-sized pieces.
6. Divide the rice between two bowls and top with the grilled paneer tikka, peppers and onion. Add the cucumber and spoon over the mint yoghurt, then finish with any remaining lemon juice to taste.

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