Paneer Burrito-Style Fusion Wrap

• 150 g Basmati rice
• 1 ½ tsp Fine sea salt
• 150 g Greek yogurt
• 10 g Fresh mint
• 1 Lime, juicy
• ½ medium Cucumber, firm
• 1 small Red onion
• 10 g Fresh coriander
• 250 g Paneer
• 1 ½ tsp Ground cumin
• 1 ½ tsp Garam masala
• ½ tsp Black pepper
• 2 tbsp Sunflower oil
• 2 Flour tortillas, large

1. Rinse the basmati rice until the water runs mostly clear. Cook it in a saucepan of boiling salted water for 10 to 12 minutes until tender, then drain well and cover to keep warm. Set aside while you prepare the fillings.
2. Make the mint yoghurt sauce: finely chop the mint and stir it into the greek yogurt with a good squeeze of lime juice, a pinch of fine sea salt, and a little black pepper. Taste and add more lime if you want it sharper. Set aside.
3. Make the quick salad: finely slice the cucumber and red onion, then toss with most of the fresh coriander, a squeeze of lime juice, and a pinch of fine sea salt. Let it sit while you cook the paneer so it lightly softens and releases a little juice. Keep the remaining coriander for finishing.
4. Cut the paneer into bite-sized cubes. Heat the sunflower oil in a large frying pan over medium-high heat, then add the paneer and cook for 4 to 6 minutes, turning, until golden on most sides. Sprinkle over the ground cumin, garam masala, a pinch of fine sea salt, and black pepper, then toss for 30 seconds until fragrant.
5. Warm the flour tortillas briefly in a dry frying pan so they are pliable. Divide the rice between the tortillas, then top with the spiced paneer and the cucumber and red onion salad. Spoon over some mint yoghurt sauce and scatter over the reserved coriander, then add a final squeeze of lime.
6. Fold each wrap like a burrito: fold in the sides, then roll up tightly from the bottom. Toast seam-side down in the frying pan over medium heat for 1 to 2 minutes per side until lightly crisp and warmed through. Serve straight away with any extra mint yoghurt sauce on the side.

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